Maple Pork-And-Vegetable Stew

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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)

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