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Rich Autumn Pork Stew with Beer

['2 pounds boneless pork shoulder, cut in 1 1/2-inch bits', 'Salt and pepper', '6 tablespoons olive oil', '2 medium onions, diced', '4 medium carrots, diced', '2 medium apples, peeled and cut into 1/2-inch pieces', '2 tablespoons finely minced garlic', '1 bay leaf', '1 cup diced canned or fresh tomatoes', '2 cups chicken broth (bouillon)', '1 bottle (12 ounces) beer', '2 tablespoons brown sugar', 'Cooked buttered egg noodles']

1. 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. 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.
3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

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