Ingredients: 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

Recipe Info Category: Stews Rating: 4 Contributor: Kenneth Gardner

In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and saute 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.