2 pounds red and sweet potatoes (a mix) peeled and cut into 1½-inch chunks
¼ cup chopped fresh parsley leaves
Instructions
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.
Heat a heavy-bottomed soup kettle or large Dutch oven over low heat.
Meanwhile, place pork in a medium bowl. Pour 2 tablespoons of oil over the meat, season with salt and pepper; toss to coat.
A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Working in 2 batches to prevent overcrowding, add pork; sear, turning only once, until 2 sides form an impressive, brown crust, 6 to 8 minutes per batch. Transfer meat to a plate; set aside.
At the 45-minute point, toss potatoes with remaining 2 tablespoons of oil and a sprinkling of salt and pepper in a 13-by 9-inch pan. Set on bottom rack. Roast potatoes and continue to cook stew until sweet potatoes and pork are tender, about 30 minutes longer. Remove potatoes and stew from oven. Remembering that kettle and lid are hot, stir potatoes into stew. Re-cover pot with foil and lid and let meat rest and vegetables marry with stew, about 5 minutes. Return stew to burner, if necessary to reheat. Stir in parsley and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/pork-stew-balsamic-beer/