Prep 25 mins
Cook 35 mins
A homey dish to make on a cold day. It's fast and uncomplicated, provided you have all the ingredients on hand.
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lb pork, cubes
- 2 large onions, coarsely chopped
- 3 large carrots, peeled and sliced diagonally
- 2 large parsnips, peeled and sliced diagonally
- 1 butternut squash, peeled and cubed
- 1 bunch fennel, separated into stalks and sliced
- 1⁄2 head cabbage, cut into chunks
- 1 lb tart apple, peeled and cut into eighths (such as Macintosh)
tie into a square of cheesecloth
- 6 whole black peppercorns
- 4 whole allspice
- 4 juniper berries
- 3 cardamom pods, cracked
- 3 whole coriander seeds
- 1 teaspoon fennel seed
- 1 sprig rosemary
- 2 pints dark beer
- 1 quart water, as needed
- white pepper
- 1⁄2 cup minced parsley
- Heat the oil and butter in a heavy-bottomed stew pot and add the pork cubes; brown them.
- Add the onion and cook until just beginning to turn golden.
- Add the carrots, parsnips and squash; pour in the beer and some of the water.
- Hit the cheesecloth bag of spices with a rolling pin to break the seeds and add it to the pot.
- Cover and simmer 30 minutes.
- Add the fennel, cabbage and apples, and any water or additional beer if needed.
- Cover and simmer another 5-7 minutes, until the apples are tender.
- Season to taste.
- Fish out the cheesecloth bag.
- Serve in a tureen with as much or little liquid as you like, and sprinkle it with chopped fresh parsley.
Very good stew with an interesting mix of vegetables which we enjoyed with popovers! Thanks for sharing!