2lbs. boneless pork shoulder, cut in 1 1/2-inch bits
Salt and pepper
6 Tbsp olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into 1/2-inch pieces
2 Tbso finely minced garlic
1 bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth
1 bottle (12 oz.) beer
2 Tbsp brown sugar
Cooked buttered egg noodles
Instructions
Season the pork with salt and pepper. Heat 4 Tbsp oil in heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole
Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 2/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
Originally Submitted
10/22/2009
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