AUTUMN PORK STEW WITH BEER
Makes 4-6 servings
1/2 cup all purpose flour
1/2 teaspoon sea salt
1/8 teaspoon black pepper
2 lb. boneless pork shoulder, cut in 1 1/2-inch pieces
6 tablespoons extra virgin olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth
1 bottle (12 oz.) beer
2 tablespoons brown sugar
cooked, buttered egg noodles for serving
1. Place the flour, salt and pepper in a large ziploc bag. Add the pork and shake until coated.
2. Heat 4 tablespoons oil in a wide, heavy pot over medium-high heat. Brown the pork. Remove to a bowl.
3. Add the remaining 2 tablespoons oil to the pot over medium-low heat. Add onions, carrots and apples. Scrape the bottom of the pan to stir in any bits. Stir until softened, 10 minutes, adding the garlic during the last 3 minutes.
4. Stir in bay leaf, tomatoes, broth, beer, brown sugar and pork (along with any juices that have accumulated in the bowl). Bring to a boil.
5. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours.
6. Let sit about 15 minutes to thicken. Stir, discard bay leaf and adjust seasonings to taste. Serve over egg noodles.
adapted from Parade (September 2009) by Sheila Lukins and Laurie Griffith
|chopped pork (already in the ziploc bag)|
I couldn't find a good quality pork
shoulder, so I went with pork tenderloin.
|pork coated with flour|
|browning the pork|
|chopping the apples|
I used what I had on hand (1 granny smith & 1 honey crisp).
I love the touch of sweetness the apples add to the stew.
|onions, carrots and apples in the pot|
|cooked with garlic added|
|adding the bay leaf and tomato|
|adding the beer|
|after 1 1/2 hours|
|buttered egg noodles|
|serving stew on top of egg noodles|