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Name: Pork and Squash Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 4
Cuisine: not set
Ingredients: 1 pound pork shoulder; 3 tablespoons All purpose flour; 4 teaspoons vegetable oil divided; 3 cups onion coarsely chopped; 2 1/4 cups carrot sliced; 1/2 teaspoon dried rosemary; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 12 oz can beer; 2 cups peeled cubed butternut squash; 2 teaspoons chopped fresh parsley

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INGREDIENTS

1 pound pork shoulder
3 tablespoons All purpose flour
4 teaspoons vegetable oil ; divided
3 cups onion ; coarsely chopped
2 1/4 cups carrot ; sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 12 oz can beer
2 cups peeled cubed butternut squash
2 teaspoons chopped fresh parsley

INSTRUCTIONS

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.

NOTES

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Pork and Squash Stew

1 pound pork shoulder
3 tablespoons All purpose flour
4 teaspoons vegetable oil divided
3 cups onion coarsely chopped
2 1/4 cups carrot sliced
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 12 oz can beer
2 cups peeled cubed butternut squash
2 teaspoons chopped fresh parsley

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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Nutrition

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Serving Size: 1 Serving (6243g)
Recipe Makes: 4 Servings

Calories: 2788
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 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 2788

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