Harvest Apple Stew

Stew has always been a take-it or leave-it thing for me. It's great in the fall, but it seemed to be one of those things that you always make too much of and end up eating forever. This is not one of those stews. The secret: apples & beer. Abby devoured hers and I went back for seconds. And I'm looking forward to eating the rest tomorrow for lunch!

2 lb. pork shoulder blade steaks, cut into 1 1/2 inch bits
salt & pepper
6 Tbsp. olive oil
2 medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & cut into 1/2 inch pieces
2 Tbsp. finely minced garlic
1 bay leaf
1-12 oz. can diced or fresh tomatoes
1 cup chicken broth
1-12 oz. bottle beer
2 Tbsp. brown sugar
egg noodles, cooked

Heat 4 Tbsp. olive oil in pot over med-high heat. Brown pork well seasoning with salt & pepper, you may have to do this in batches. Remove from pot.

Heat remaining 2 Tbsp. olive oil over low heat. Add onions, carrots & apples. Stir until softened, about 10 minutes, adding garlic the last 3 minutes. To speed this up, heat put the lid over the pot. The moisture will be contained inside and soften the vegetables & the apples faster.

Stir in the remaining ingredients, except the egg noodles. 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 if needed.

Serve over egg noodles in shallow bowls.

I halved this recipe and it was just enough to serve two adults and two small kids, with leftovers for one. Me!