This is a wonderfully fragrant fall dish. The flavors are complex, so it’s best to keep the side dishes simple. It would be excellent served with basmati rice and a simple green salad. If you have leftovers, it’s even better the next day!
Freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 medium onions, cut into 1-inch chunks
2 large carrots, cut into 1-inch chunks
2 teaspoons chopped fresh thyme
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
3 cloves garlic, finely chopped
1 cup amber beer
2 bay leaves
2 tablespoons grainy mustard
SEASON THE PORK with salt and pepper. In a large bowl, toss the pork in the flour to lightly coat, tapping off any excess. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of the olive oil. When the oil is hot, add half of the pork and brown on all sides, about 4 minutes. Transfer the pork to a plate. Use the remaining 2 tablespoons of olive oil to brown the second batch and transfer to the plate. Reserve 2 tablespoons of the flour. When all of the pork is out of the pot, reduce the heat to medium, add the onions and carrots, and season with salt and pepper. Cook, stirring occasionally, until the onions begin to caramelize on the edges, about 5 minutes. Add the thyme, paprika, cumin, coriander, ginger, and cinnamon and sprinkle with the 2 tablespoons reserved flour. Toss to coat the vegetables in the flour and cook, stirring occasionally, until the flour is browned on the surface of the vegetables, about 1 minute. Add the garlic and cook until fragrant, about 1 minute. Increase the heat to medium high and pour in the beer and apple cider. Boil until reduced by half, about 2 minutes. Add the chicken broth and bay leaves and adjust the heat to a simmer. Add the pork, cover, and simmer until the pork is tender, about 1 hour. Add the apricots, prunes, and raisins. Simmer rapidly, uncovered, until the fruit is plump and tender and the stew is thickened to your liking, about 10 minutes. Discard the bay leaves. Stir in the parsley, whisk in the mustard, and serve.