HERBY PORK STEW
The white wine, stock and slow cooking make the pieces of pork really melt in your mouth. Guests on our cooking classes in Tuscany are always delighted to find a simple but delicious stew recipe to take home with them.
Provided by Riccardo
Time 2h
Yield 8
Number Of Ingredients 14
Steps:
- Put the pork into a large bowl and coat the pieces very lightly with the flour.
- Chop the onion, celery, garlic and herbs finely and sauté in olive oil until softened.
- Add the pork and fry until the meat is browned.
- Add the white wine to almost cover.
- Evaporate off the wine on a medium heat.
- Cook slowly in vegetable stock to cover, adding more stock gradually if needed, for at least an hour and a half.
MUSTARDY HERBY PORK BUTT
Of all the parts of all the animals, pork butt is my favorite because it's a blank canvas ready to be infused with any number of flavors. You can braise it, smoke it, roast it, grind it, sous vide it - the possibilities are endless! What I love about this recipe is that I can season it the night before, set the multi-cookier the next morning and when I come home to a hungry toddler, all I have to do is turn on the oven, crisp it up and I have a home cooked meal that tastes like hours of work in 20 minutes. The other part I love about this recipe is I always have an open container of mustard, herbs on death's doorstep and some stock and half-drunk wine (I can never finish a bottle!) kicking around in my fridge so it never requires prior planning. Don't have wine or stock? Use water! No marjoram or sage? Literally use what you have. This should be easy.
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- The night before you're going to cook, unwrap the pork butt and pat it dry. Season it liberally all over with salt and leave it uncovered in the fridge overnight.
- The next day, mix the mustard, herbs and garlic in a small bowl. Slather the mixture all over the pork butt (really get in there). Let it sit for an hour or so on the counter.
- Preheat the oven to 325 degrees F.
- Heat the oil in a heavy-bottomed pot. Sear the butt 5 minutes on each side to brown. Remove the pork from the pot to a sheet tray. Pour in 1/4 cup of the wine and scrape up all the brown bits as the wine starts to boil. Kill the heat.
- Put the pork back in the pot. Add the chicken stock and the remaining 2 cups wine. (These are the liquids I use but, TBH, you can roll with what you have. Water is ok too!) Put into the oven and cook for 3 hours, or until the roast internal temp is 175 degrees F (start checking it around 2 hours). If using a multi-cooker, put the pork along with all the pan drippings, wine and chicken stock into the pot. Set the pot to high pressure/natural release for 50 minutes.
- Turn the oven temp to 450 degrees F or turn on the broiler. When the pork temps at 175, remove it from the pot and onto a sheet tray with a rack. Pop the pork in the oven or under the broiler to crisp it up. While the pork is crisping, put the pot with all the cooking liquid over high heat and reduce it by half.
- When the pork is GBD, remove it from the oven and let it rest for 15 to 20 minutes. Remove the string and slice into finger-width pieces against the grain. Top with the reduced sauce and serve with hunks of crusty bread and a big ass salad.
HERBY BEEF STEW
Make and share this Herby Beef Stew recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of the oil in a large saucepan; add the onions and carrots and cook over a medium heat for about 8 minutes, until softened and lightly browned.
- Remove the vegetables with a slotted spoon, transfer to a plate or dish and reserve.
- Add another 1 tablespoon of oil to the pan and add the beef cubes.
- Increase the heat and cook until the meat is browned all over.
- If necessary, fry the meat in batches to ensure it browns evenly; season to taste.
- Return the vegetables to the pan and stir in the flour and the remaining oil.
- Cook, stirring constantly, for 1 minute.
- Add the beef stock, coffee, oregano and bay leaf.
- Bring to a boil and cook, stirring often, until thickened; reduce the heat to very low.
- Cover the pan and allow the stew to simmer very gently for at least 1 or 1½ hours until the beef is tender.
- Add the peas and simmer for a further 5-10 minutes.
- Discard the bay leaf; taste and adjust seasoning as desired.
- Serve hot with mashed potatoes.
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
- To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
- If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
HERBY BEAN SAUSAGE STEW
A simple, filling storecupboard chipolata stew that can be whipped up in minutes or slow cooked for hours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat a large non-stick frying pan, then brown the sausages for 3-5 mins over a high heat. Drain the beans, then add to the pan with the chopped tomatoes, herbs and sugar. Season well and bring to the boil. Simmer for 10 mins until the sausages are cooked through and the sauce has thickened, coating the beans.
Nutrition Facts : Calories 355 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 13 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.68 milligram of sodium
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