Ingredients

• 2 lbs ground pork

• 1 lb ground beef

• 1 tbsp olive oil or butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1½ cups diced potatoes (peeled)

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 tsp ground cinnamon

• ½ tsp ground cloves

• 1 tsp ground allspice

• 1 tsp dried thyme

• 2 bay leaves

• 1 tsp black pepper

• 1½ tsp salt (adjust to taste)

• 4 cups beef broth

• ½ cup frozen green peas (optional, added at the end)

• 2 tbsp all-purpose flour (for thickening, optional)

• Fresh parsley for garnish (optional)

• Flaky buttered biscuits or crusty bread (for serving)

Instructions

1. Preheat & Sauté
   Place the Platinum 12QT Stock Pot on medium heat. Add olive oil or butter. Once warm, sauté the chopped onions until translucent (about 3–4 minutes). Stir in garlic and cook another minute.

2. Brown the Meat
   Add ground pork and beef. Break it up with a spatula and cook until browned and no longer pink. Drain excess fat if necessary.

3. Add Vegetables & Spices
   Stir in potatoes, carrots, celery, cinnamon, cloves, allspice, thyme, bay leaves, salt, and pepper. Cook for 2–3 minutes to bring out the aroma of the spices.

4. Simmer
   Pour in beef broth. Bring to a gentle boil, then reduce heat to low. Cover with the Platinum lid and simmer for 45–60 minutes, stirring occasionally, until vegetables are tender and flavors meld.

5. Thicken (Optional)
   If you prefer a thicker stew, mix 2 tablespoons of flour with a bit of cold water to form a slurry. Stir into the stew and simmer uncovered for an additional 10 minutes until thickened.

6. Final Touches
   Add green peas (if using) and cook for 5 minutes. Remove bay leaves. Taste and adjust seasoning if needed.

7. Serve
   Ladle into bowls and garnish with fresh parsley. Serve hot with buttered biscuits or warm crusty bread