autumn pork, vegetable and ale stew
this richly flavored stew is redolent of autumn . the coffee, red wine vinegar and ale give the stew a backbone of assertive flavors.
pork shoulder, olive oil, onion, garlic, flour, ground allspice, ale, beef broth, red wine vinegar, coffee, carrots, fennel bulb, potatoes, red bell pepper
- 2.0 pound pork shoulder
 - 2.0 tablespoon olive oil
 - 1.0 onion
 - 2.0 clove garlic
 - 0.2 cup flour
 - 0.5 teaspoon ground allspice
 - 12.0 ounce ale
 - 29.0 ounce beef broth
 - 3.0 tablespoon red wine vinegar
 - 0.2 cup coffee
 - 2.0 carrots
 - 1.0 head fennel bulb
 - 4.0 potatoes
 - 1.0 red bell pepper

- in large heavy pot with a lid, like a dutch oven, heat oil over medium high heat.
 - add pork cubes and saute until browned, about 6 minutes stir in onion and garlic, cook and stir for 4 5 minutes, until onion is tender.
 - add flour, allspice, pepper cook, stirring constantly, for 1 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.
 - simmer for 30 minutes uncover and stir in vegetables.
 - cover and continue to simmer for 30 minutes more, until vegetables are tender.
 - taste and adjust seasoning, adding salt and pepper as desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2.0 pound pork shoulder
- 2.0 tablespoon olive oil
- 1.0 onion
- 2.0 clove garlic
- 0.2 cup flour
- 0.5 teaspoon ground allspice
- 12.0 ounce ale
- 29.0 ounce beef broth
- 3.0 tablespoon red wine vinegar
- 0.2 cup coffee
- 2.0 carrots
- 1.0 head fennel bulb
- 4.0 potatoes
- 1.0 red bell pepper

 ### Assistant: The ingredients you'll need are:
- 2.0 pound pork shoulder
- 2.0 tablespoon olive oil
- 1.0 onion
- 2.0 clove garlic
- 0.2 cup flour
- 0.5 teaspoon ground allspice
- 12.0 ounce ale
- 29.0 ounce beef broth
- 3.0 tablespoon red wine vinegar
- 0.2 cup coffee
- 2.0 carrots
- 1.0 head fennel bulb
- 4.0 potatoes
- 1.0 red bell pepper


You can follows these steps to make the recipe:
- in large heavy pot with a lid, like a dutch oven, heat oil over medium high heat.
- add pork cubes and saute until browned, about 6 minutes stir in onion and garlic, cook and stir for 4 5 minutes, until onion is tender.
- add flour, allspice, pepper cook, stirring constantly, for 1 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.
- simmer for 30 minutes uncover and stir in vegetables.
- cover and continue to simmer for 30 minutes more, until vegetables are tender.
- taste and adjust seasoning, adding salt and pepper as desired.
- .

