Recipe: Autumn Pork, Vegetable, and Ale Stew

AUTUMN PORK, VEGETABLE, AND ALE STEW

This richly-flavored stew is redolent of autumn. The coffee, red wine vinegar and ale give the stew a backbone of assertive flavors.

2 pounds pork shoulder, cut into 3/4-inch cubes
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, crushed
1/4 cup flour
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
1 (12-ounce) bottle ale or dark beer (room temperature)
2 cans (14 1/2-ounce each) beef broth
3 tablespoons red wine vinegar
1/4 cup strong coffee
2 carrots, pared and sliced
1 head fennel, cleaned and sliced
4 russet potatoes, scrubbed and cubed
1 red bell pepper, seeded and cut into cubes

In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and saut until browned, about 6 minutes.

Stir in onion and garlic, cook and stir for 4-5 minutes, until onion is tender.

Add flour, allspice, pepper; cook, stirring constantly, for 1-2 minutes.

Add ale, broth, vinegar and coffee. Bring to a boil, scrape bottom of pan to loosen any brown bits; cover and reduce heat. Simmer for 30 minutes.

Uncover and stir in vegetables. Cover and continue to simmer for 30 minutes more, until vegetables are tender. Taste and adjust seasoning, adding salt and pepper as desired.

Servings: 6-8
Source: National Pork Board