Trim fat from pork shoulder; cut pork into 3/4 inch cubes and set aside. Place flour in a large zip lock bag. Add pork to bag; seal and shake to coat pork with flour mixture. Remove pork from bag; discard flour.
Heat 2 teaspoons oil in large nonstick skillet over medium high heat. Add pork, browning on all sides. Remove pork from skillet; set aside. Heat remaining 2 teaspoons oil in skillet. Add onion and carrot; saute' 5 minutes or until onion is tender.
Return pork to skillet; add rosemary, salt, pepper, and beer. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Add squash; cover and simmer an additional 25 minutes or until squash is tender.
Ladle stew into bowls, and sprinkle each serving with 1/2 teaspoon parsley.
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|Serving Size: 1 Serving (6243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 293 (11%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 80.5mg||25 %|
|Sodium 417.7mg||14 %|
|Potassium 9403.9mg||247 %|
|Total Carbohydrate 576.4g||170 %|
|Dietary Fiber 105.1g||420 %|
|Sugars, other 471.3g|
|Protein 86.8g||124 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2788
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