Ingredients

This richly-flavored stew is redolent of autumn. The coffee, red wine vinegar and ale give the stew a backbone of assertive flavors. 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 all-purpose flour 1/2 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1 (12-ounce) bottles ale or dark beer (room temperature) 2 (14 1/2-ounce) cans 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

Description

In Large Heavy Pot With A Lid, Like A Dutch Oven, Heat Oil Over Medium-high Heat. Add Pork Cubes And Sauté Until Browned, About 6 Minutes. Stir In Onion And Garlic, Cook And Stir For 4 To 5 Minutes, Until Onion Is Tender. A

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