Rich Autumn Pork Stew with Beer

soup/stew beer onion pork dinner apple carrot fall noodle simmer boil parade dairy free peanut free tree nut free soy free

Sheila Lukins

Makes 4 servings

Source

Ingredients

2 pounds boneless pork shoulder, cut in 1 1/2-inch bits

Salt and pepper

6 tablespoons 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 (bouillon)

1 bottle (12 ounces) beer

2 tablespoons brown sugar

Cooked buttered egg noodles

Method

1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.

2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.

3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.