Rich Autumn Pork Stew with Beer

By ltrodrigu

Weight Watchers Points = 22 per serving

Ingredients

• 2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
• kosher salt
• freshly ground black 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
• 2 cups cooked egg noodles
• 1 tablespoon butter

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

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.

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. Melt butter with egg noodles. Serve over egg noodles in shallow bowls.