Pork & Lentil Stew

Ingredients

• 1 pork shoulder roast, boneless, about 1 ½-2 lb / 0.75-1 kg, cut into 1” / 2.5 cm cubes
• ¼ cup / 50 mL all-purpose flour
• 2 Tbsp / 30 mL canola oil
• ½ cup / 125 mL beer
• 4 carrots, sliced
• 2 cups / 500 mL chopped yellow onion
• 2 cloves garlic, minced
• 1 rib celery, chopped
• 6 cups / 1.5 L sodium-reduced beef broth
• ¾ cup / 175 mL red lentils
• 1-19 oz / 540 mL can tomatoes, undrained
• 1 bay leaf
• ½ tsp / 2 mL EACH salt and ground black pepper
• Chopped fresh parsley for garnish