PORK STEW
Pork Stew is rich, hearty comfort food, that's sure to chase away the winter blues with it's tender chunks of meat and veggies in a rich and flavorful broth.
Provided by Kristin Maxwell
Categories Dinner
Time 1h50m
Number Of Ingredients 17
Steps:
- Cut pork into 1-inch chunks (or a little larger).
- Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
- Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
- Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
- To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.
Nutrition Facts : Calories 336 kcal, Carbohydrate 23 g, Protein 38 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 96 mg, Sodium 805 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
PORK AND POTATO STEW
Provided by Joanna Cismaru
Time 1h
Number Of Ingredients 13
Steps:
- In a large skillet heat the oil over medium heat. When the oil is hot enough, add the chopped onion and cook until onion is translucent, do not burn it.
- Chop the pork meat into 1 inch cubes. Add the pork and garlic to the onion. For this stew I used these gorgeous baby yellow potatoes, which I just cleaned really well and peeled, however, you may use any potato you like. Add the potatoes and red pepper to the skillet.
- At this point we just want to cook the meat until it's done, but we do not want to burn the potatoes, so about 10 minutes.
- Add the tomatoes, hot sauce, paprika, cumin, salt and pepper and water to the skillet and stir. Once it's boiling turn down the heat and cover with a lid and let simmer for about 30 to 45 minutes, or until the potatoes are cooked through.
- Garnish with chopped parsley and sour cream if preferred.
SLOW-COOKED PORK STEW
Try this comforting pork stew recipe that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. -Nancy Elliott, Houston, Texas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
Nutrition Facts : Calories 177 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 698mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
CHEF JOHN'S IRISH PORK STEW
I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h50m
Yield 6
Number Of Ingredients 18
Steps:
- Season pork cubes with salt and black pepper.
- Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
- Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
- Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
- Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
- Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g
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