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Classic Pork Stew

Classic Pork Stew_edited_edited.jpg

COOK TIME : 1hr 45 minutes

SERVINGS : 6 servings

Recipe credit - Eating Well
https://www.eatingwell.com/recipe/7993069/classic-pork-stew/

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

INSTRUCTIONS

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

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  • 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.

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  • 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.

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  • 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.

Serving Size about 1 2/3 cups   Calories 391  Carbohydrate 34g  Dietary fiber 6g   Sugars 8g  Protein 29g  Total fat 14g  Saturated fat 4g  Cholesterol 76mg  Vitamin A 9850 iu  Vitamin C 28mg  Vitamin D 1iu  Vitamin E 2mg  Folate 72mcg  Vitamin K 22mcg  Sodium 707mg  Calcium 70mg   Iron 3mg  Magnesium 56mg  Potassium 952mg 

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