Best Pork Stew Recipes

PORK TENDERLOIN STEW

Steps:

• In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm. , In the same pan, saute onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. , Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil).,

CHEF JOHN'S IRISH PORK STEW

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.

PORK STEW

Steps:

• In a large Dutch oven pan, put the butter and the cubed pork. Cook until all the pork is browned, about 30 minutes.
• Add the onion,and the chicken bouillon and a little chicken stock. Let this simmer until tender (this is how you get good gravy on the stew).
• When pork is done, add the vegetables.
• Stir all together and add the chicken broth and enough water to cover the vegetables.
• Simmer until the vegetables are done.
• To thicken the gravy, I use the peppered gravy mix in a 1/2 cup water.

SLOW-COOKED PORK STEW

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.

BAVARIAN PORK TENDERLOIN STEW

Steps:

• Cut pork tenderloins into 1-inch cubes.
• Melt 2 tablespoons butter in a 5-quart Dutch oven.
• Stir in pork, onions and garlic; cook until pork is browned.
• Stir in broth, vinegar, sugar, seasonings and vegetables.
• Bring to a boil.
• Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
• In a medium bowl, slowly add light cream to flour; mixing until well blended.
• Stir into pork mixture.
• Heat until thickened, stirring constantly.
• Just before serving, stir in sour cream. Heat until warm.

THE BEST PORK STEW EVER

Steps:

• Sear pork butt in 1/2 olive oil in large LeCrueset until brown on all sides. Remove pork to a plate. Pour out the fat. Add the rest of the oil. Brown onions for a couple minutes and then add the rest of the vegetables. Saute for a couple of minutes. Pour in wine and deglaze the pan scrapping up the brown bits, then add back the pork and all of the other ingredients. Break up the tomatos in your hand prior to adding and use all the juice in the can. Cover and bring to a boil and then turn down to simmer slowly for 3-4 hours. Serve the following day with polenta or mashed potatos or white rice. Drizzle with fine oil oil prior to serving.