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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
- 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.
Reviews(0)
Yummly User
★★★★★
