Hearty Pork-and-Ale Stew

In a plastic bag, combine flour and red pepper. Trim fat from meat. Cut the meat into 3/4-inch cubes. Add the meat cubes, a few at a time, to the flour mixture, shaking to coat meat.

In a 4-quart Dutch oven, cook meat and garlic in hot oil until the meat is browned. Stir in the 3 cups vegetable broth, beer, sweet potatoes, parsnips, onion, thyme, brown sugar, and mustard.

Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in tomatoes and apples. Return to boiling; reduce heat. Cover and simmer for about 5 minutes more or till meat, vegetables and apples are tender. Makes 6 servings.