Autumn Pork, Vegetable and Ale Stew

Name: Autumn Pork, Vegetable and Ale Stew
Total time: 5700 s
Yield: 6 servings
Ingredients: 2 pounds pork shoulder cut into 3/4-inch cubes; 2 tablespoons olive oil; 1 onions large, chopped; 2 cloves garlic crushed; 1/4 cup flour; 1/2 teaspoon ground allspice; 12 ounces ale OR dark beer, room temperature; 29 ounces beef broth; 3 tablespoons red wine vinegar; 1/4 cup coffee strong; 2 carrots peeled and sliced; 1 head fennel bulb cleaned and sliced; 4 potatoes russet scrubbed and cubed; 1 red bell pepper seeded and cut into cubes

Pork

14Ingredients

440Calories

95Minutes

Description

This richly-flavored stew is redolent of autumn. The coffee, red wine vinegar and ale give the stew a backbone of assertive flavors.

Ingredients

servings:

2 pounds pork shoulder (cut into 3/4-inch cubes)
2 tablespoons olive oil
1 onions (large, chopped)
2 cloves garlic (crushed)
1/4 cup flour
1/2 teaspoon ground allspice
12 ounces ale (OR dark beer, room temperature)
29 ounces beef broth
3 tablespoons red wine vinegar
1/4 cup coffee (strong)
2 carrots (peeled and sliced)
1 head fennel bulb (cleaned and sliced)
4 potatoes (russet scrubbed and cubed)
1 red bell pepper (seeded and cut into cubes)

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Directions

1In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and sauté until browned, about 6 minutes; stir in onion and garlic, cook and stir for 4-5 minutes, until onion is tender. Add flour, allspice, pepper; cook, stirring constantly, for 1-2 minutes. Add ale, broth, vinegar and coffee. Bring to a boil, scrape bottom of pan to loosen any brown bits; cover and reduce heat. Simmer for 30 minutes; uncover and stir in vegetables. Cover and continue to simmer for 30 minutes more, until vegetables are tender. Taste and adjust seasoning, adding salt and pepper as desired.

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