Michelle Koletar/Mertz Recipe

Fall Harvest Pork Stew with Beer

By Michelle Koletar/Mertz Mertzie


Recipe Rating:
 1 Rating
Serves:
6
Prep Time:
Cook Time:

Michelle's Story

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!

Ingredients

2 lb
boneless pork, cut into large bite-sized chunks
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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

Directions Step-By-Step

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!!!!

About this Recipe

Course/Dish: Pork
Hashtag: #stew