CLASSIC PORK STEW
Delicious recipe and instructions for how to make pork stew in a dutch oven with pork tenderloin, potatoes, carrots, onions, mushrooms, celery and more.
Provided by Steve Cylka
Categories Main Course
Time 3h20m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 598 kcal, Carbohydrate 29 g, Protein 78 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 236 mg, Sodium 554 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
CLASSIC HOMESTYLE PORK STEW
This easy and delicious homestyle pork stew is the perfect hot, filling meal that's loaded with root vegetables and tender, falling-apart pork shoulder.
Provided by Karlynn Johnston
Categories Main Course Soup
Number Of Ingredients 19
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.
Nutrition Facts : Calories 432 kcal, Carbohydrate 40 g, Protein 28 g, Fat 17 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 76 mg, Sodium 734 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving
SLOW-COOKER PORK STEW
Provided by Food Network Kitchen
Time 8h20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
- Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
- Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.
Nutrition Facts : Calories 634, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 601 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 61 grams
CLASSIC PORK STEW
This highly adaptable classic pork stew is hearty and comforting. You can use any fresh herb and switch up the root vegetables to suit your taste. Turnips, sweet potatoes or rutabaga would all work beautifully.
Provided by Nicole Hopper
Categories Healthy Stew Recipes
Time 1h45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 391 calories, Carbohydrate 34 g, Cholesterol 76 mg, Fat 14 g, Fiber 6 g, Protein 29 g, SaturatedFat 4 g, Sodium 707 mg, Sugar 8 g
COMFORT FOOD ESSENTIALS: CLASSIC PORK STEW
Stew recipes are usually reserved for Autumn, and the cold days of Winter, but I can have a good stew any old time of the year... This one is fairly simple to assemble, and quick to make; plus the white pepper give this dish the perfect amount of heat. One of the secrets to this recipe is the cut of pork that I'm using. So,...
Provided by Andy Anderson !
Categories Pork
Time 50m
Number Of Ingredients 15
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.
SAVORY PORK STEW
A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!
Provided by Mitzy Renee
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g
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
PORK STEW
I always made this stew with beef,but pork is so much better.I made this according to my husband's likes. It is good with jean's Recipe #65340
Provided by out of here
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 637.3, Fat 20.2, SaturatedFat 8.7, Cholesterol 139.5, Sodium 2469.2, Carbohydrate 62.3, Fiber 9.1, Sugar 12.4, Protein 50.8
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