Rich Autumn Pork Stew with Beer

• 2 pounds boneless pork shoulder, cut in 1 1/2-inch bitspork-shoulder
• Salt and peppersalt-and-pepper
• 6 tablespoons olive oilolive-oil
• 2 medium onions, dicedonion
• 4 medium carrots, dicedcarrot
• 2 medium apples, peeled and cut into 1/2-inch piecesapple
• 2 tablespoons finely minced garlicgarlic
• 1 bay leafbay-leaf
• 1 cup diced canned or fresh tomatoestomato
• 2 cups chicken broth (bouillon)chicken
• 1 bottle (12 ounces) beerbeer
• 2 tablespoons brown sugarbrown-sugar
• Cooked buttered egg noodlesnoodle

1. 011. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
2. 022. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.

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