Classic Pork Stew Recipes

CLASSIC PORK STEW

Steps:

• Preheat oven to 350F
• Heat oil in a dutch oven over medium high heat. Brown the pork in the dutch oven, turning and stir so that they brown on all sides.
• Stir in the onions and minced garlic and cook for another 5 minutes.
• Add the potatoes, carrots, mushrooms, celery, diced tomatoes, salt, pepper, bay leaves, ginger ale and broth. Stir to mix everything.
• Cover dutch oven with lid and place in the oven to bake for 3 hours.
• Take dutch oven out of the oven. In a separate bowl whisk together the corn starch and water to make a slurry. Stir the slurry in the stew to thicken.
• Serve.

CLASSIC HOMESTYLE PORK STEW

Steps:

• Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
• In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
• Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
• Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add the pork and the bacon back into the pot.
• Add in the vegetables and bay leaves and then stir until combined.
• Bring the mixture to a low boil, cover and reduce the heat.
• Cook for 40-50 minutes, until the pork is fork tender.
• Remove and serve.

CLASSIC PORK STEW

Steps:

• 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.

COMFORT FOOD ESSENTIALS: CLASSIC PORK STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Cut the pork roast into 1-inch (2.5cm) cubes.
• 4. Chef's Note: I tried several different versions of pork for this recipe; however, in terms of flavor and texture, the boneless pork sirloin roast was the best fit.
• 5. Add the flour, salt, and pepper to a mixing bowl.
• 6. Pat the pork cubes with a paper towel, and toss with the flour mixture, to coat.
• 7. Add the butter to a heavy-bottomed pot over medium heat.
• 8. When the foaming subsides, add the carrots to the pot.
• 9. Toss in the butter until they slightly brown, and then remove from the pot and reserve.
• 10. Add the onions, and the mushrooms to the pot, and toss until they begin to brown.
• 11. Remove from the pot and reserve.
• 12. Chef's Note: Browning the veggies before cooking really amps up the flavor of this dish.
• 13. Add the pork to the pot.
• 14. Chef's Note: You will probably need to add an additional tablespoon or two of butter.
• 15. Cook until the pork is browned on all sides, about 10 - 12 minutes.
• 16. Add the chicken stock (or water), tomatoes, mushrooms, carrots, and onions.
• 17. Chef's Note: When I'm using canned tomatoes, I prefer Cento brand; however, Hunt's tomatoes are a good alternative.
• 18. Bring to a simmer, and then add the dried spices (oregano, cumin, cayenne, paprika).
• 19. Continue to simmer, partly covered for 20 to 30 minutes, or until the carrots, and pork begin to tenderize.
• 20. Remove lid and continue to simmer for an additional 10 - 12 minutes. The carrots and pork should be fork tender.
• 21. Chef's Tip: If the sauce is not thick enough for you, mix some flour in a bit of water to make a slurry, and add that to the pot to thicken it.
• 22. Chef's Note: Before serving, do a final tasting for proper seasoning.
• 23. PLATE/PRESENT
• 24. Serve over egg noodles, or a nice pile of long-grain white rice... and don't forget some freshly-baked crusty bread... Enjoy.
• 25. Keep the faith, and keep cooking.

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.