Fennel And Tomato Pork Stew Recipes

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DOUBLE FENNEL PORK STEW



Double Fennel Pork Stew image

Autumnal comfort food, something a little different. A variation would be 1 carrot and 1 parsnip, instead of all carrots. Good served with fresh, warm crusty bread spread with warm roasted garlic, or cubes of toasted buttered "everything" bagels. Suggested dessert is an apple or pear crisp with ice cream or custard topping.

Provided by Cecily Parsley

Categories     Stew

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 onion
1 garlic clove
2 tablespoons flour
salt and pepper
1 1/2 lbs pork stew meat, cut in 1 1/2-inch pieces
1 tablespoon oil
1/2 teaspoon fennel seed
1/2 teaspoon dried thyme
1 lb crushed tomatoes
generous splash hot pepper sauce
2 bulbs fennel
2 carrots

Steps:

  • Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan.
  • Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel.
  • Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.

Nutrition Facts : Calories 473.7, Fat 25.4, SaturatedFat 7.9, Cholesterol 107.3, Sodium 414.6, Carbohydrate 24.9, Fiber 6.7, Sugar 6.8, Protein 37

QUICK TOMATO PORK STEW



Quick Tomato Pork Stew image

Although pork tenderloin is an expensive cut of meat, it cooks quickly and has great flavor. Buy a 1- to 2-pound section, cut it up and store it in the freezer and thaw a piece when you want to make a quick stew.

Provided by Magikal Martha

Categories     Chowders

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces cubed pork tenderloin
1/4 cup flour
2 tablespoons olive oil
1 medium chopped onion
1 minced garlic clove
1 chopped bell pepper
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried rosemary
2 cups chicken stock
1/2 lb new potato
14 ounces drained whole tomatoes
salt and pepper

Steps:

  • Salt and freshly ground black pepper to taste.
  • Coat meat in seasoned flour and sauté in oil until browned. Remove from pot and reserve.
  • Add onion, garlic, and bell pepper to same pot and sauté until soft but not brown.
  • Mix in spices and continue cooking for another minute; then add the stock.
  • Bring to a boil, add potatoes, and reduce heat to a simmer.
  • Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork.
  • Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.

Nutrition Facts : Calories 293.7, Fat 11.9, SaturatedFat 2.5, Cholesterol 41, Sodium 211.3, Carbohydrate 29.3, Fiber 3.9, Sugar 7.1, Protein 18.3

PROVENCAL PORK STEW WITH FENNEL AND OLIVES



Provencal Pork Stew With Fennel and Olives image

I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.

Provided by A la Carte

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil, divided
4 cups sliced fennel bulbs (about 2 large bulbs)
3 cups sliced onions (about 3 small)
8 garlic cloves, minced
1/3 cup flour (I omitted this for dietary purposes)
2 lbs pork tenderloin, trimmed and cut into bite sized pieces
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1 cup dry white wine
1 cup chicken broth
1 tablespoon herbes de provence
3 (14 1/2 ounce) cans tomatoes, undrained
1/2 cup nicoise olives or 1/2 cup kalamata olive, pitted
fresh parsley, chopped

Steps:

  • Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
  • Spoon the fennel mixture into a bowl and put aside for now.
  • Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
  • Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
  • Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
  • Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
  • Sprinkle with parsley and serve.

Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2

FENNEL AND TOMATO PORK STEW



Fennel and Tomato Pork Stew image

Make and share this Fennel and Tomato Pork Stew recipe from Food.com.

Provided by Irmgard

Categories     Stew

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork blade steaks, bones removed and cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 teaspoons fennel seeds, crushed
1/2 cup chicken stock
2 cups tomato puree (use a good brand of Italian passata if you can get it)
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1/3 cup kalamata olive, pitted and chopped
1/4 cup fresh parsley, chopped

Steps:

  • Sprinkle the pork with half of the salt and pepper.
  • In a large shallow Dutch oven, heat half of the oil over medium-high heat.
  • Brown the pork in batches and adding more oil if necessary.
  • Transfer to the slow cooker.
  • Drain any fat from the pan and add the remaining oil.
  • Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
  • Add the stock, scraping up the brown bits from the pan.
  • Pour into the slow cooker.
  • Add the tomatoes and thyme to the slow cooker.
  • Cover and cook on low for 6 to 7 hours or until the pork is tender.
  • In a small bowl, whisk the flour with 2 tablespoons water.
  • Whisk into the slow cooker.
  • Stir in the olives.
  • Cover and cook on high for 15 minutes or until thickened.
  • Stir in the parsley.

Nutrition Facts : Calories 763.8, Fat 46.7, SaturatedFat 14.7, Cholesterol 216.6, Sodium 664.5, Carbohydrate 22.9, Fiber 5.1, Sugar 9.5, Protein 62.4

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