You are here: Home » Recipes » Harvest Pork and Yam Stew Harvest Pork and Yam Stew Recipe by Favorite Recipes Press Yield 8 servings This is a perfect autumn evening dinner to serve on Holloween night. PrintEmail Ingredients 1/4 cup olive oil1 large onion, diced4 -- ribs celery, sliced2 -- carrots, peeled and sliced1 tablespoon minced garlic2 pounds boneless lean pork loin, cut into 1-inch cubes1/2 cup flour4 cups beef or chicken broth4 cups (approximately 2 pounds) peeled yams, cut into 1-inch cubes2 -- parsnips, peeled and sliced thin1 teaspoon salt1/2 teaspoon ground black pepper1 tablespoon dried sage or 1/4 cup chopped fresh sage leaves2 cups frozen peas, thawed1 -- 10-inch round pumpkin, carved out for soup "tureen", optional1/4 cup chopped fresh parsley Instructions In a large stockpot, heat olive oil. Add onion, celery and carrots and saute until soft, about 5 minutes. Add garlic and cubed pork and saute until pork is browned on all sides. Add flour, stir well to coat meat and cook another minute on medium heat. Add broth, yams, parsnips, salt, pepper and sage. Stir. Cover; simmer on low heat for 30 minutes, stirring occasionally to prevent the stew from sticking to bottom of pot. Taste for seasoning; add peas and cook another 2 minutes. Serve in carved-out 10-inch diameter pumpkin with chopped parsley on top. Can be made earlier in the day up to the point of adding the peas, which should be added after reheating and just before serving. Recipe reprinted with permission from Marguerite Marceau Henderson’s Savor the Memories (2002).