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

1. In large heavy pot with a lid, like a Dutch oven, heat oil over medium-high heat. Add pork cubes and sauté until browned, about 6 minutes.
2. Stir in onion and garlic, cook and stir for 4 to 5 minutes, until onion is tender.
3. 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.
4. Simmer for 30 minutes; uncover and stir in vegetables. Cover and continue to simmer for 30 minutes more, until vegetables are tender.
5. Taste and adjust seasoning, adding salt and pepper as desired.

Serves 6 to 8.
Wine recommendation: Choose the same ale or dark beer used in the dish, or chill another “autumn”-bodied beer.

Nutrition Facts
Calories 400 calories
Protein 32 grams
Fat 15 grams
Sodium 1040 milligrams
Cholesterol 90 milligrams
Saturated Fat 4 grams
Carbohydrates 31 grams
Fiber 4 grams