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
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Warm apple pie sundaes
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Hot tea
Click here to view the recipe for Hearty Pork-and-Ale Stew
Click here to view the recipe for Cornmeal Biscuits
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
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1 pound pork sirloin
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1 head garlic
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2 14-ounce cans vegetable broth
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1 6-pack of 12-ounce cans beer or 1, 14-ounce can vegetable broth
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2 large sweet potatoes
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3 medium parsnips
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1 onion
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1 package fresh thyme or 1 container dried thyme
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1 jar Dijon-style mustard
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4 large plum (roma) tomatoes
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2 small green apples
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1 21-ounce can apple pie filling
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1 quart vanilla or cinnamon ice cream
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1 package granola cereal
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tea bags
Pantry Items
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all-purpose flour
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crushed red pepper
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cooking oil
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brown sugar
Shopping List for: Biscuits
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1 package yellow cornmeal
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1 pound butter
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1 bunch fresh parsley
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1 quart milk
Pantry Items
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dried basil
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all-purpose flour
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baking powder
Equipment Needed:
For Stew
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measuring cups and spoons
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cutting board and knife
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vegetable peeler
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plastic bag
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4-quart Dutch oven with lid
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wooden spoon
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medium saucepan
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ice cream scoop
For Biscuits
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measuring cups and spoons
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large bowl
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wooden spoon
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pastry blender
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pastry cloth or wooden board
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2-1/2 inch round biscuit cutter
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baking sheet
Missing an item in our equipment list?
