2 tablespoons flour ½ teaspoon cayenne pepper 1lb boneless pork sirloin 2 cloves garlic, minced 1 tablespoon cooking oil 700ml vegetable broth 1 can real ale 2 large sweet potatoes, peeled and cut into 1-inch cubes 3 medium parsnips, peeled and sliced ¾ inch thick 1 medium onion, cut into thin wedges 2 tablespoons fresh thyme or 1 teaspoon dried thyme 1 tablespoon soft brown sugar 1 tablespoon Dijon-style mustard 4 large plum tomatoes, coarsely chopped 2 small green apples, cored and cut into wedges
Method:
1. In a plastic bag, combine flour and pepper. Trim fat from meat and cut into ¾ inch cubes. Add the meat cubes, a few at a time, to the flour mixture, shaking to coat meat. 2. Cook meat and garlic in hot oil until the meat is browned. Stir in the 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 five minutes more or until meat, vegetables and apples are tender.
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