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