14Ingredients
Calories
95Minutes

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

Ingredients

  • 2 pounds pork shoulder (cut into 3/4-inch cubes)
  • 2 tablespoons olive oil
  • 1 onion (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)

Directions

  1. In 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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