Hearty Pork Stew Menu

This robust pork stew takes on a warm orange color from the russet sweet potatoes. Assorted root vegetables, apples and tomatoes simmer with melt-in-your-moutn pork sirloin.

Serve with warm buttered cornmeal biscuits on the side.

Your Menu: Serves 6

Hearty Pork-and-Ale Stew
Cornmeal Biscuits

• Warm apple pie sundaes
• Hot tea

Test Kitchen Tips:

Store extra biscuits in a covered container at room temperature for 3 days or in the freezer for 3 months. Wrap in foil and reheat in the oven to serve.

For warm apple pie sundaes, heat a can of apple pie filling in a saucepan and spoon over scoops of vanilla or cinnamon ice cream. Sprinkle each with granola.

Shopping List for: Stew

• 1 pound pork sirloin
• 1 head garlic
• 2 14-ounce cans vegetable broth
• 1 6-pack of 12-ounce cans beer or 1, 14-ounce can vegetable broth
• 2 large sweet potatoes
• 3 medium parsnips
• 1 onion
• 1 package fresh thyme or 1 container dried thyme
• 1 jar Dijon-style mustard
• 4 large plum (roma) tomatoes
• 2 small green apples
• 1 21-ounce can apple pie filling
• 1 quart vanilla or cinnamon ice cream
• 1 package granola cereal
• tea bags

Pantry Items

• all-purpose flour
• crushed red pepper
• cooking oil
• brown sugar

Shopping List for: Biscuits

• 1 package yellow cornmeal
• 1 pound butter
• 1 bunch fresh parsley
• 1 quart milk

Pantry Items

• dried basil
• all-purpose flour
• baking powder

Equipment Needed:

For Stew

• measuring cups and spoons
• cutting board and knife
• vegetable peeler
• plastic bag
• 4-quart Dutch oven with lid
• wooden spoon
• medium saucepan
• ice cream scoop

For Biscuits

• measuring cups and spoons
• large bowl
• wooden spoon
• pastry blender
• pastry cloth or wooden board
• 2-1/2 inch round biscuit cutter
• baking sheet

Missing an item in our equipment list?

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