I'm an avid recipe collector and have fun trying new dishes. Fortunately, my family doesn't mind experimenting with new tastes. Everyone loves the blend of flavors in this stew.

Ingredients

• 2 pounds boneless pork, trimmed and cut into 1-inch cubes
• 3 tablespoons dijon mustard
• 1/2 cup all-purpose flour
• 3 tablespoons brown sugar
• 3 tablespoons canola oil
• 2 garlic cloves, minced
• 2-1/3 cups chicken broth
• 4 to 5 small onions, quartered
• 2 medium sweet potatoes, peeled and cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh parsley

Directions

1. In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
2. In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
3. Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.