Hearty Pork-and-Ale Stew
This main-dish stew celebrates autumn with assorted root vegetables, apples, and tomatoes simmered with melt-in-your-mouth pork sirloin.
Ingredients
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2 tablespoons all-purpose flour
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1/2 teaspoon crushed red pepper
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1 pound boneless pork sirloin
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2 cloves garlic, minced
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1 tablespoon cooking oil
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3 cups vegetable broth
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1 12-ounce can beer or 1-1/2 cups vegetable broth
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2 large sweet potatoes, peeled and cut into 1-inch cubes
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3 medium parsnips, peeled and sliced 3/4 inch thick
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1 medium onion, cut into thin wedges
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2 tablespoons snipped fresh thyme or 1-1/2 teaspoons dried thyme, crushed
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1 tablespoon packed brown sugar
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1 tablespoon Dijon-style mustard
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4 large plum tomatoes, coarsely chopped
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2 small green apples, cored and cut into wedges
Directions
1.
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.
2.
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.
3.
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.
Nutrition information
Calories 288, Total Fat 7 g, Cholesterol 48 mg, Sodium 571 mg, Carbohydrate 36 g, Fiber 6 g, Protein 20 g.
Percent Daily Values are based on a 2,000 calorie diet
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