October 1, 2009

Perfect Fall Night Meal

Well, totally forgot to take a picture of this one - oops!
So that just means I get to post about it the night I ate it instead!

Made this meal from Epicurious. It's a make when you get home meal - but I bet you could do it in the crockpot, but really - it was so easy and good the way it was. I didn't alter ANYTHING. Next time we both agreed we'd add more apple and onion though and perhaps use 1 lb. of pork instead of 2, since we're not huge meat eaters. Serve with some wheat egg noodles - DELISH!!

Hmmm in read this now I realized I forgot to put the sugar in - you know what, it was sweet enough as it was with the apple and carrot. I also remember I didn't use 6 T oil. Just 1-2. And I did add in a few dashes of cinnamon and that made for a wonderful flavor. So in retrospect, guess I didn't make this exactly as is... ha!

Rich Autumn Pork Stew with Beer

  • 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

1. 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.

2. 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.

3. 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.

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