Rich Autumn Pork Stew with Beer |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Total cost: $9.86 Ingredients:
2 pounds boneless pork shoulder, cut in 1 1/2-inch bits |
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 bay leaf |
1 cup diced canned or fresh tomatoes |
2 cups chicken broth (bouillon) |
1 bottle (12 ounces) beer |
2 tablespoons brown sugar |
cooked buttered egg noodles |
Directions:
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.
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.
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.
4. Per serving: 580 calories, 34 g carbohydrates, 43 g protein, 155 mg cholesterol, and 27 g fat Nutritional analysis provided by Other
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