Beef or Pork and Potato Stew

Beef or Pork Potato Stew

Ingredients:

1 3 lb. pork loin or 3 lbs. stewing beef, cut into 2 inch cubes

3 - 4 tablespoons all-purpose flour

1 teaspoon salt and pepper

3 tablespoons olive oil

1 large or 2 medium onions, coarsely chopped

2 carrots, chopped

2 - 3 celery ribs, chopped

2 - 3 cloves garlic, minced

1 14 ounce can/tetra-pack chicken broth if using pork and beef broth if using stewing beef

1 10 ounce bottle apple-cranberry juice

2 large sweet potatoes, peeled and cut into 2-1/2 - 3 inch chunks

2 large Yukon Gold or baking potatoes, peeled and cut into 3 inch chunks

2 tablespoons fresh parsley, roughly chopped

1 teaspoon fresh sage leaves, roughly chopped

Method:

1. Place flour in a large bowl with salt and pepper and add pork/beef and toss to coat.

In a 5 to 6 quart Dutch oven heat 1 tablespoon of the oil over medium-high heat. Add half the pork/beef and brown on all sides. Remove. Repeat with 1 tablespoon oil and remaining pork/beef. Remove pork/beef from pan.

2. Add remaining tablespoon oil to pan along with onion and celery; cook 5 to 7 minutes or until tender. Stir in garlic. Sprinkle with any remaining flour; stir to coat. Slowly stir in broth, juice, and 1 cup water. Return pork/beef to pan and add potatoes and sage. Bring to a simmer. Reduce heat and cook 20 to 25 minutes more until potatoes and pork/beef are tender.

3. Season to taste with salt and pepper.

Makes 6 to 8 servings.