|Apple||1 Large, peeled, cored and shredded|
|Carrot||1 Medium, shredded|
|Onion||1 Medium, sliced|
|Garlic||1 Clove (5 gm), minced|
|Pork stew meat||1 1⁄2 Pound, cut into 3/4 inch pieces|
|Water||1 1⁄3 Cup (21.33 tbs), divided|
|Beer||1 Cup (16 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Anchovy paste||1⁄2 Teaspoon|
|Poppy seed||1⁄4 Teaspoon|
|Kitchen bouquet sauce||1⁄2 Teaspoon|
In 3-quart casserole, combine apple, carrot, onion and garlic.
Microwave at High for 3 to 4 minutes, or until carrot is tender.
Stir in pork, 1 cup water, beer, bouillon, thyme, anchovy paste, poppy seed and bay leaf.
Microwave at High for 5 minutes.
Reduce power to 50% (Medium).
Microwave for 1 to 1 1/4 hours, or until pork is tender, stirring twice.
Remove bay leaf.
In 1-cup measure, blend cornstarch, remaining 1/3 cup water and bouquet sauce.
Stir into hot pork mixture.
Microwave at High for 2 to 3 minutes, or until mixture is thickened, stirring once.