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Ale Braised Pork Stew with Vegetables and Apples
Prep Time
20 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 5 mins
Servings: 6 -8 servings
Author: Mary Ann Dwyer
  • 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
  1. Season pork with salt and pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add salt, pepper and parsley. Serve in bowls.