Fall Harvest Pork Stew with Beer

Recipe Rating:	1 Rating5
Category:	Pork
Keyword:	stew
Serves:	6
Prep Time:	45 Min
Cook Time:	3 Hr

Ingredients

2 lb	boneless pork, cut into large bite-sized chunks find more delicious recipes at www.porkbeinspired.com
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)
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, cinnamon, nutmeg
1 box	frozen peas

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Michelle Koletar/Mertz

Well Seasoned

Harrisburg, PA (pop. 49,528)

Mertzie

Member Since Aug 2011

Michelle's Notes:

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!

Directions

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.

Wipe Dutch oven clean (or use another one) and heat 2 TBS oilic oil over low. Add onions, carrots, & apples until softened, about 10 mins. Add garlic during last 3 mins. Stir in remaining ingredients except peas. Return pork & juices to pan & stir well.

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). Sprinkle w/ JUST a dash of nutmeg, and then sprinkle some cinnamon & stir well. Add more salt & pepper to your liking.

Remove the bay leaves & serve this over broad egg noodles. (I cook my noodles in chicken broth, a little beer, kosher salt & some parsley.)

Enjoy & eat til your belly is full!!!!