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
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
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
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
PAPABEAR'S PORK ROAST STEW
I found a slow cooker recipe for pork roast using cola and decided to go in a different direction. I saw beefy mushroom soup mix at the store and decided to use it as well as add mushrooms & turnips. I also increased the amounts of the soup, mix, and cola so there would be more broth. This made an excellent and hearty stew. The turnips are have less carbohydrates than potatoes with 8g of carbs & 3g of fiber per cup compared to potatoes which have 32g of carbs & only 2g of fiber per cup. Although potatoes do have a higher vitamin & mineral content than turnips. I am diabetic so the less carbs the better.
Provided by Craig B.
Categories Stew
Time 5h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- put the pork roast into slow cooker.
- Put soup, soup mix, and cola into slow cooker, stir.
- put in the veggies & mushrooms, stir.
- Cook on high for at least 5 hours or 10 hours on low. Check meat and turnips to make sure cooked thoroughly.
- When the pork is cooked & ready, I recommend pulling it apart with a fork so its shredded and evenly distributed. The meat will also be more moist this way.
Nutrition Facts : Calories 264.5, Fat 6, SaturatedFat 2.1, Cholesterol 81.8, Sodium 1097.3, Carbohydrate 22.1, Fiber 1.8, Sugar 11, Protein 29.7
PORK ROAST WITH ROASTED APPLES AND BRAISED RED CABBAGE
This recipe for pork roast with roasted apples and braised red cabbage is sure to appeal to the entire family.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a roasting pan with parchment paper. Place a roasting rack inside pan and spray with cooking spray.
- Generously season the pork with salt and pepper. Transfer to roasting rack, bone side down. Grate the onion on the large holes of a box grater. Press onion evenly over the pork, covering as much of the meat as possible. Sprinkle thyme over pork and generously drizzle with oil; roast for 1 hour.
- Place apples, cut side up, around the pork, on the rack. Top each apple with 1/2 teaspoon butter, and season with salt. Return to oven; roast until a meat thermometer inserted in the center of the pork registers 140 degrees. about 45 minutes. Remove pork, and let stand 20 minutes before carving.
- Slice the pork evenly between the rib bones, and serve with cabbage and roasted apples.
PORK WITH PEARS
A simple yet stunning recipe that combines well known flavours to create an exquisite dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
- Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium
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
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