Autumn Pork, Vegetable And Ale Stew


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 12-oz bottle ale, OR dark beer (room temperature)
2 14 1/2 - oz cans beef broth
3 tablespoons red wine vinegar
1/4 cup coffee, strong
2 carrots, peeled and sliced
1 head fennel bulb, cleaned and sliced
4 potatoes, (russet) scrubbed and cubed
1 red bell pepper , seeded and cut into cubes


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