Ingredients:

For the Meat Base:

• 2 tbsp olive oil

• 2 lbs ground pork

• 1 lb ground beef

• 2 onions, finely diced

• 4 cloves garlic, minced

• 1 ½ tsp salt

• 1 tsp black pepper

• 1 tsp ground cinnamon

• 1 tsp ground cloves

• ½ tsp allspice

• ½ tsp nutmeg

• 2 cups beef broth

• 2 bay leaves

• 1 tbsp Worcestershire sauce

• 1 tbsp fresh thyme or 1 tsp dried

• 1 large potato, peeled and grated

• 1 cup frozen peas

For the Biscuit Topping (optional):

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• ½ cup cold butter, cubed

• ¾ cup milk or buttermilk

Instructions:

1. Sauté Aromatics & Meat:
   In your Platinum 12 Qt stockpot over medium heat, add olive oil. Sauté onions until translucent (about 5 mins), then add garlic. Stir in the ground pork and beef, breaking apart the meat and browning evenly.

2. Add Seasonings:
   Mix in salt, pepper, cinnamon, cloves, allspice, and nutmeg. Let the spices bloom for 2-3 minutes, stirring frequently.

3. Simmer:
   Add beef broth, bay leaves, Worcestershire, thyme, and grated potato. The potato will help naturally thicken the stew. Reduce heat to low, cover with lid slightly ajar, and simmer for 35–45 minutes.

4. Finish Stew:
   Remove bay leaves. Stir in frozen peas and simmer another 5 minutes. Adjust seasoning as needed.

Optional Biscuit Topping (for stewpot-style “pie”)

1. Preheat oven to 425°F.

2. Mix flour, baking powder, and salt in a bowl. Cut in butter until mixture resembles crumbs. Add milk and stir until just combined.

3. Drop spoonfuls of dough on top of the bubbling stew.

4. Place the uncovered stockpot in oven for 15–20 minutes or until biscuits are golden and cooked through (ensure your Platinum pot is oven-safe up to 400°F if using this step).