• 3 Tbs. all purpose flour
• 1 Lbs. pork shoulder blade steak, cut into 0-3/4 inch pieces
• 2 tsp. olive oil
• 1 cup onion\cooked, coarsley chopped
• 4 carrot\cooked, peeled, seeded and sliced
• 1/2 tsp. rosemary, crushed
• 1-1/2 cups beer
• 1 Lbs. butternut squash, peeled and cut into 0-1/2 inch pieces
• 2 tsp. parsley (optional), chopped

Combine flour and salt and pepper to taste in a large heavy-duty plastic bag. Add pork and shake to coat. Shake off excess flour. Heat oil in a heavy nonstick skillet over medium high heat. Saute pork 4-5 minutes, or until brown. Transfer meat to a bowl and set aside. Saute onion and carrot 5 minutes in same skillet over medium high heat, or until onion is tender. Add pork, rosemary and beer to skillet and bring to a boil. Reduce heat to low, cover and simmer 30 minutes. Add squash, cover and simmer another 25 minutes or until squash is tender. Serve sprinkled with parsley, if desired. If freezing cooked food, divide into freezer-proof containers in the amounts you will use at one time, leaving enough space at the top to allow for expansion as it freezes. Cool as quickly as possible to retain freshness. (Dairy, egg and meat based dishes should cool in refrigerator.) Cover tightly and place in freezer for up to 3 months. If using plastic freezer bags, seal partially and press out excess air before sealing completely. Reheating options: Preheat oven to 375° F. Transfer frozen food from freezer container into a covered casserole dish. Place covered dish in oven until edges are bubbly and center is hot. Or, transfer food to a covered microwave-safe container and heat on high setting, stirring occasionally, until bubbly. (USDA recommends reheating meats to 165° F to destroy any bacteria.)