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Ingredients
  • 2 tablespoons olive oil, divided
  • 1 ½ lbs pork for stew
  • 2 cloves garlic, pressed
  • 2 small onions, chopped
  • 1 teaspoon coarse salt, divided
  • 1 32-oz carton chicken broth
  • 1 12-oz bottle beer (I used a pale ale)
  • 4 carrots, scraped and chopped
  • 3 ribs celery, chopped
  • 1 large turnip (about 8 oz), peeled and chopped
  • ⅛ teaspoon dried sage
  • ½ teaspoon dried tarragon
  • 3 whole cloves
  • ¼ cup all-purpose flour
  • 1 cup chicken broth or water
  • 1 sweet potato (about 8 oz), peeled and chopped
  • fresh ground pepper to taste
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