Rating: 3.5 stars
103 Ratings
  • 5 star values: 25
  • 4 star values: 29
  • 3 star values: 25
  • 2 star values: 21
  • 1 star values: 3
Lindsay Hunt

Gallery

Credit: Chris Court

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot or Dutch oven over medium-high heat. Season the pork with the fennel seeds and 1¼ teaspoons each salt and pepper. Cook, turning occasionally, until golden brown on all sides, 8 to 10 minutes. Add the garlic and cook until fragrant, 30 seconds.

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  • Add the broth and thyme sprigs and bring to a boil. Reduce to a simmer and cook, covered, until the pork can be pierced with a fork, 30 to 40 minutes.

  • Add the sweet potatoes and fennel bulbs. Cook, covered, until the pork is tender and the vegetables are soft, 15 to 20 minutes more. Remove the thyme sprigs.

  • Serve the stew sprinkled with the thyme leaves and fennel fronds and with the bread on the side.

Nutrition Facts

441 calories; fat 20g; saturated fat 6g; cholesterol 96mg; sodium 988mg; protein 33g; carbohydrates 33g; sugars 6g; fiber 8g; iron 4mg; calcium 140mg.
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