Serves 4
125 min
Rich Autumn Pork Stew with Beer
Recipe GLPRc000451bf1383b
A classic French-inspired pork stew that celebrates autumn flavors with the addition of apples, beer, and brown sugar. Tender chunks of pork shoulder are browned until golden, then simmered with carrots, onions, and fresh apples in a savory broth enriched with beer and tomatoes. This comforting one-pot meal develops deep, complex flavors as it cooks low and slow for about an hour and a half. Served over buttered egg noodles for the perfect finishing touch.
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Ingredients
2 pounds boneless pork shoulder, cut into 1½-inch cubes
Salt, to taste
Black pepper, to taste
6 tablespoons olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled and cut into ½-inch pieces
2 tablespoons finely minced garlic
1 bay leaf
1 cup diced tomatoes (canned or fresh)
2 cups chicken broth
1 bottle (12 ounces) beer
2 tablespoons brown sugar
Cooked buttered egg noodles for serving
Directions
Season the pork cubes generously with salt and pepper on all sides. Heat 4 tablespoons of olive oil in a large heavy-bottomed casserole or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the pork pieces on all sides until deep golden brown, about 3-4 minutes per batch. Transfer the browned pork to a clean bowl and set aside.
Wipe the casserole clean with a paper towel. Reduce heat to low and add the remaining 2 tablespoons of olive oil. Add the diced onions, carrots, and apple pieces. Stir occasionally and cook until the vegetables soften, about 10 minutes. In the final 3 minutes of cooking, add the minced garlic and stir constantly to prevent burning.
Add the bay leaf, diced tomatoes, chicken broth, beer, and brown sugar to the casserole. Stir well to combine all ingredients. Return the browned pork and any accumulated juices to the casserole and stir.
Increase heat to medium-high and bring the stew to a boil. Once boiling, reduce heat to low and partially cover the casserole with a lid. Simmer gently for about 1½ hours, stirring occasionally, until the pork is very tender and breaks easily with a fork.
Remove the bay leaf and discard. Taste the stew and adjust seasoning with additional salt and pepper as needed. Serve portions of the hot stew in shallow bowls over a generous bed of buttered egg noodles.
