Print // Beer Braised Stew with Apples and Root Vegetables Recipe

Beer Braised Pork and Apple Stew with Root Vegetables

This delicious stew features melt-in-your mouth pork perfectly paired with sweet apple and cinnamon. While it is fancy enough for company, you're not going to want to share it.
Prep Time 30 minutes
Cook Time 2 hours
Servings 8


  • 6 tbsp . olive oil
  • 3.5 lb . pork shoulder about 1 inch, cubed
  • 2 onions chopped
  • 4 cloves of garlic finely chopped
  • 4 sprigs thyme
  • 700 ml craft oatmeal ale like Left Field Eephus Ale or your favourite brown ale
  • 900 ml chicken broth
  • 5 tbsp . all-purpose flour
  • ½ cup light brown sugar
  • 1 tbsp . cinnamon
  • 6 cups of chopped root vegetables
  • -I used about 2 sweet potatoes 1 parsnip, 2 carrots
  • 2 stalks of celery chopped
  • 2 medium Red Prince apples about ½ inch, peeled and chopped
  • 1 1/2 tsp . kosher salt
  • 1 tsp . ground black
  • ½ cup Italian Parsley


  1. Prepare the pork, removing excess fat and cutting into even cubes of approx. 1 inch.
  2. Season pork with half of the salt and pepper.
  3. In a large Dutch oven over medium heat, add 3 tbsp. olive oil.
  4. In batches, add the pork and brown on all sides. Add a little more olive oil if necessary. Transfer to bowl.
  5. 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.
  6. After 2 minutes add flour, and cook for one more minute.
  7. 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.
  8. Bring to a boil once again, then reduce heat. Simmer partially covered for about 1 hour, 20 minutes until the pork is very tender.
  9. 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.
  10. Add remaining salt and pepper, and sprinkle parsley into the stew.
  11. Serve hot.