CLASSIC PORK STEW

Rhonda

Dec 4

Stews are a delicious way to stay warm in the winter. I loved this pork stew as an alternative to a typical beef one. This recipe is loaded with veggies. You can make this healthier but adding more vegetables and include ones that you enjoy! (To see a gorgeous photo of the stew, click on the link below*)

ingredients

2 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

3 tablespoons all-purpose flour

2 teaspoons kosher salt, divided

1 teaspoon ground pepper

3 tablespoons extra-virgin olive oil

1 medium sweet onion, chopped

4 large cloves garlic, finely chopped

1 tablespoon finely chopped packed fresh mixed herbs (such as sage, thyme and/or rosemary)

1 tablespoon tomato paste

¾ cup dry white wine

4 cups unsalted chicken stock

2 bay leaves

1-pound baby red potatoes, quartered (or halved if very small)

1-pound medium carrots, peeled and sliced (3/4-inch)

12 ounces parsnips, peeled and sliced (3/4-inch)

1 (8 ounce) package cremini mushrooms, washed, trimmed and quartered (or halved if small)

1 tablespoon cornstarch

1 cup frozen peas

1 tablespoon balsamic vinegar

Chopped fresh parsley for garnish

directions

Toss pork cubes with flour, 1 teaspoon salt and pepper in a large bowl until evenly coated.

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue cooking, stirring occasionally, until browned on all sides, about 3 minutes. Transfer the meat to a clean bowl; repeat with the remaining pork.

Reduce heat to medium. Add onion to the pot; cook, stirring often, until softened, 3 to 5 minutes. Add garlic and herbs; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste darkens, about 1 minute. Add wine; cook, scraping the bottom of the pot, until reduced by about half, about 1 minute. Add stock, bay leaves and the remaining 1 teaspoon salt; return the browned pork and any accumulated juices to the pot. Increase heat to medium-high and bring to a boil; reduce heat to low, cover and cook until the pork is almost tender, 30 to 40 minutes.

Stir in potatoes, carrots, parsnips and mushrooms. Cover and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Transfer 1/4 cup of the liquid to a small bowl; whisk in cornstarch to make a slurry. Stir the slurry back into the stew; increase heat to medium. Stir in peas; cook until the peas are bright green and the liquid is slightly thickened, about 2 minutes. Remove from heat; stir in vinegar and remove and discard bay leaves. Garnish with chopped parsley, if desired.

(*recipe found on https://www.eatingwell.com/recipe/7993069/classic-pork-stew/)

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