pork squash stew
COMPONENTS: 1 lb pork shoulder 3 tbs all function flour 1/2 tsp salt(optional)
1/4 tsp pepper 4 tsp olive oil, divided 3 mugs coarsely cut onion 2 mugs cut carrots 1/4 tsp dried rosemary, smashed
1 can(12oz) beer
2 cups cubed (1/2-inch) peeled butternut squash
Trim fat from pork; cut pork into 3/4-inch dices. Combine flour, salt, and also pepper in a huge zip-top strong plastic bag. Include pork; seal bag and shake to layer. Warm 2 tsp olive oil in a big non-stick frying pan over tool high warm, and also include pork, browning on all sides. Remove pork from skillet and set aside. Include remaining 2 tsp olive oil to skillet. Include onion as well as carrot; saut � 5 mins or till onion hurts. Return pork to frying pan; add rosemary and beer; give a boil. Cover, minimize warmth, as well as simmer Thirty Minutes. Include the squash; cover as well as simmer an added 25 minutes or until squash is tender. Ladle into specific bowls.