This can be made without the pork for a rich veggie stew!
In a small bowl, combine the salt, garlic powder, and black pepper. Sprinkle on the meat and massage to evenly distribute. Add the flour and toss to coat. Shake off any excess flour before cooking.
Heat the oil in a 10 or 12-quart stock pot over medium high heat. When it begins to shimmer, add enough meat to the pot to avoid crowding. Sear for 3-4 minutes, turning for evenness. Remove and set aside. Repeat with remaining meat until all of it has been browned.
If you've used up all the oil, add another Tbs to the pot. Add the onion, celery, carrots, and garlic, and saute over medium high heat for 3-4 minutes, until just starting to brown. Pour the beer or 1 1/2 cups of the broth to the pot and scrape up the browned bits on the bottom from the meat.
Add the remaining stock to the pot along with the pork and bring to a gentle boil. Add the vegetables and bay leaves, return to a boil while stirring frequently, reduce heat to low, and simmer for 35-45 minutes. Stir occasionally. The potatoes should be fork-tender. Remove from heat.
If using dried herbs, add them about 10 minutes before the stew is done. If using fresh herbs, stir them in right after you remove the stew from the heat.
Serve stew warm with crusty bread and a dollop of farm fresh goat cheese or yogurt. Enjoy!