FALL HARVEST PORK STEW WITH BEER

Fall Harvest Pork Stew with Beer image

Provided by Michelle Koletar/Mertz

Categories Pork

Time 3h45m

Number Of Ingredients 15

2 lb boneless pork, cut into large bite-sized chunks
6 Tbsp olive oil
2 medium onions, diced
3 medium carrots, diced (not baby carrots)
2 medium apples, peeled & diced in about 1/2 inch pieces
2 Tbsp minced garlic (not garlic powder! yick) or garlic clove
2 bay leafs
1 can(s) diced tomatoes
2 c chicken broth
1 can(s) or bottle of beer (any kind will do)
2 Tbsp brown sugar
salt, pepper,nutmeg
1 box frozen peas
1 cinnamon stick
optional: bouquet garni of fresh parsley, rosemary and/or thyme

Steps:

1. Season pork w/ salt & pepper. Heat 4 TBS of oil in a dutch oven, med-high. Brown pork in batches until golden. Remove from pot.
2. Heat 2 TBS oilve oil or butter over low. Add onions, carrots, & apples, & cinnamon stick until softened, about 10 mins. Add garlic during last 3 mins (if using a whole clove, just add to broth when cooking for flavor). Stir in remaining ingredients ( including just a dash of nutmeg and bouquet garni if you are using) except peas. Return pork & juices to pan & stir well.
3. Bring to boil, then reduce heat & simmer, stirring often. Simmer until pork is very tender (I usually just cook it all day). During last half hour, add thawed peas (make sure to drain them of any moisture). Stir well. Add more salt & pepper to your liking.
4. Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)
5. Enjoy & eat til your belly is full!!!!