Rich Autumn Pork Stew with Beer

All sorts of autumn flavors, but for some reason, for me, it just didn't really work. It felt like it was lacking some depth of flavor or something. And the pork smelled so good while it was cooking and seemed to lose the flavor I thought it would have when it was put into the stew. I think I'm just generally not a huge fan of meat stews though. I remember thinking the same thing ever time I've had beef stew. It always tasted fine but not nearly as good as it had smelled while cooking.

Rich Autumn Pork Stew with Beer
Courtesy of PARADE



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

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.

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.

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.