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
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.
Add flour, allspice, pepper;
cook, stirring constantly, for 1 to 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.
Serves 6 to 8.
Wine recommendation: Choose
the same ale or dark beer used in the dish, or chill another
“autumn”-bodied beer.
