Pork Stew with Roasted Root Vegies

Revised 2018 Apr 18


6 pounds root vegies
10 cloves garlic
1 tablespoon Greek or Italian seasoning
1 large onion
1 medium fennel bulb
3 pounds pork loin
2 tablespoons flour, all-purpose *
1 large sweet potato
2 litres stock
2 teaspoons summer savory
1/2 teaspoon thyme
2 teaspoons fish sauce
1/2 teaspoon jerk seasoning
3 tablespoons pepper sauce
6 cloves garlic divided, sliced very thin
2 bay leaf
-- Thickening --
6 tablespoons fat
6 tablespoon flour, all-purpose *
3 tablespoons tomato paste
-- Optional Biscuit Topping --
1 cup biscut mix
1/2 cup milk
1 egg


Cut all of the vegies into 3/4 to 1 inch cubes. Toss with a little oil and the Greek/Italian seasoning. Spread on baking sheets in a single layer and roast till nearly done but still firm to the tooth. Add the garlic so that it roasts for about 1/2 hour.

Peel and shred the sweet potato. Pack the grated potato into a bowl and microwave on high for 2 minutes. Drain and place the contents into a kitchen towel. Squeeze and wring the liquid from the potato taking care as it will be hot. Set aside.

Trim the pork very well and cut into 3/4 to 1 inch pieces. Brown well on each side but do not cook through. It will be necessary to add some fat to the pan. Remove to board and cut into chunks. Set aside.

In the same pan add a little more fat and sauté the onion and fennel till soft. Mix in the flour and cook for 2-3 minutes. Deglaze the pan with a little of the stock adding enough to dissolve the flour then place onion mixture, meat, vegies and stock into a stock pot. (If using tapioca flour add it after the stock. Lightly coat the surface and stir it in repeating until all of the flour is added.)

Add the other ingredients except the garlic, bring to a boil then simmer for about an hour. Taste and adjust seasoning several times adding the last garlic about 45 minutes into the hour.

At this point the stew will be quite thin. Make a roux with the fat (I like bacon fat for this but any fat will do) and flour adding a little of the liquid from the stew to thin it a little. Stir in the tomato paste and add as much to the stew as will yield the desired consistency.

If making gluten free replace the roux with a slurry of tapioca flour and water

Optional Biscuit Topping
Put 4 to 6 cups of the finished stew into a 2 Litre baking dish. If using cold stew then reheat before adding to pan.

Mix all of the topping ingredients together and pour evenly over stew.

Bake for 25 to 35 minutes or until biscuit is browned

* to make the dish gluten free use an alternate thickener. I used tapioca flour
I used 1L ea ham and vegie cause that's what I had
Some squash added to the mix will result in a much thicker sauce as it will begin to break down well before the root vegies.

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