Rich Autumn Pork Stew with Beer
A hearty fall stew featuring tender pork shoulder slowly simmered with carrots, apples, and beer, creating a rich and flavorful dish perfect for cool weather. Served over buttered egg noodles for a complete meal.
Ingredients
- •2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
- •1 to taste Salt and pepper
- •6 tablespoons olive oil
- •2 medium onions, diced
- •4 medium carrots, diced
- •2 medium apples, peeled and cut into 1/2-inch pieces
- •2 tablespoons finely minced garlic
- •1 leaf bay leaf
- •1 cup diced canned or fresh tomatoes
- •2 cups chicken broth (bouillon)
- •12 ounces beer
- •2 tablespoons brown sugar
- •1 pound Cooked buttered egg noodles
Cooking Instructions
- 1.
1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
20 min
- 2.
2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
15 min
- 3.
3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
90 min