Maple Pork-And-Vegetable Stew

• 1 tablespoon olive oil
• 1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
• 2 cups diced onion
• 1 (8-ounce) package mushrooms, quartered
• 1 3/4 cups (1/8-inch) diagonally sliced carrot
• 3/4 cup diced red bell pepper
• 2 tablespoons maple syrup
• 1 teaspoon dried rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 (12-ounce) bottle beer
• 2 tablespoons cornstarch
• 1 tablespoon red wine vinegar
• 1 tablespoon country-style Dijon mustard
• 8 cups hot cooked brown rice
• Sage sprigs (optional)

1. Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; saute 5 minutes or until browned. Remove from pan. Add remaining pork; saute 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; saute 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.
2. Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

olive oil, pork loin roast, onion, mushrooms, carrot, red bell pepper, maple syrup, sage, salt, black pepper, chicken broth, cornstarch, red wine vinegar, countrystyle, brown rice

Taken from www.myrecipes.com/recipe/maple-pork-and-vegetable-stew (may not work)