Ale Braised Pork Stew with Vegetables and Apples
Servings: 6 -8 servings
Ingredients
- 3 lb. pork shoulder cut into 1-inch cubes
- 5 Tbsp. olive oil
- 2 medium onions diced
- 5 garlic cloves minced
- 4 sprigs thyme
- 4 Tbsp. all-purpose flour
- 3 cups brown ale I used Dogfish Head Indian Brown Ale
- 4 cups chicken broth
- 1/4 cup light brown sugar
- 8 cups vegetables cut into 1 inch pieces (I used a combination of small red potatoes, carrots and celery)
- 2 medium apples peeled and cut into 1/2 inch pieces (I used Fuji apples)
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 cup fresh flat-leaf parsley chopped
Instructions
- Season pork with salt and pepper.
- In a large Dutch oven, heat 3 Tbsp. olive oil over medium heat. Add the pork in batches and cook until browned on all sides, about 6-7 minutes. Transfer to a bowl.
- Add remaining 2 Tbsp. olive oil and onions to the Dutch oven and cook until translucent, about 5 minutes. Add garlic and thyme and continue to cook for 2 minutes. Add flour and cook for 1 minute.
- Add the ale and bring to a boil. Boil for 1 minute, then add the broth, brown sugar, the pork and any juices to the pot. Bring to a boil. Reduce heat and simmer, partially covered until the pork is very tender, about 1 hour 15 minutes.
- Add the 8 cups of vegetables and apples and bring to a boil. Reduce heat and continue to cook, partially covered until the vegetables are tender, about 30 minutes.
- If you like your stew a little thicker put 1 Tbsp. all-purpose flour in a small bowl with 4 Tbsp. of the stew broth. Whisk together. Add this mixture to the pot and stir until well combined. Continue to cook for 5 minutes.
- Add salt, pepper and parsley. Serve in bowls.