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Prepare the pork, removing excess fat and cutting into even cubes of approx. 1 inch.
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Season pork with half of the salt and pepper.
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In a large Dutch oven over medium heat, add 3 tbsp. olive oil.
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In batches, add the pork and brown on all sides. Add a little more olive oil if necessary. Transfer to bowl.
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Add the remaining olive oil to the Dutch oven, then cook onions for about 5 minutes, until translucent. Then, add the thyme and the garlic and continue cooking.
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After 2 minutes add flour, and cook for one more minute.
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Add the Oatmeal Ale and increase heat to bring to a boil for 2 minutes, then return the pork and any juices to the Dutch oven, along with the broth and brown sugar.
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Bring to a boil once again, then reduce heat. Simmer partially covered for about 1 hour, 20 minutes until the pork is very tender.
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Add the root vegetables, celery, apples and cinnamon to the stew. Bring to a boil, reduce heat again and continue simmering, partially covered for about 30 minutes, or until the vegetables are tender.
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Add remaining salt and pepper, and sprinkle parsley into the stew.
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Serve hot.