Fall Harvest Pork Stew with Beer
By Michelle Koletar/Mertz Mertzie
This is my version of a recipe that appeared in Parade magazine several years back. It is a "must make" at least twice a year for us now. Hearty, delicious, filling, and easy. Your house will smell great while it's simmering! Yum!
boneless pork, cut into large bite-sized chunks
carrots, diced (not baby carrots)
apples, peeled & diced in about 1/2 inch pieces
minced garlic (not garlic powder! yick) or garlic clove
or bottle of beer (any kind will do)
optional: bouquet garni of fresh parsley, rosemary and/or thyme
1Season pork w/ salt & pepper. Heat 4 TBS of oil in a dutch oven, med-high. Brown pork in batches until golden. Remove from pot.
2Heat 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.
3Bring 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.
4Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)
5Enjoy & eat til your belly is full!!!!