Just In Time Pork Stew Recipes

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JUST-IN-TIME PORK STEW



Just-in-Time Pork Stew image

Enjoy this recipe made with Progresso® chicken broth and cannellini beans. Pork, root veggies and Swiss chard create a cozy-up-to stew.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 14

2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1 lb pork tenderloin, trimmed of fat
Freshly ground pepper
4 tablespoons olive oil
3 tablespoons all-purpose flour
1 cup pearl onions
1 cup 1/2-inch chunks carrots (about 2 medium)
1 cup 1/2-inch chunks peeled turnips (about 6 oz)
2 teaspoons fennel seed
1 tablespoon unsalted butter
1 cup dry red wine
1 teaspoon finely chopped fresh rosemary leaves
2 cups packed chard leaves, torn or cut into 1-inch pieces
1 can (19 oz) Progresso™ cannellini beans

Steps:

  • In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
  • Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.
  • Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.
  • Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.
  • Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.

Nutrition Facts : Calories 540, Carbohydrate 43 g, Cholesterol 55 mg, Fiber 9 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1570 mg, Sugar 8 g, TransFat 0 g

CREAMY PORK STEW



Creamy Pork Stew image

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 2h15m

Yield 4

Number Of Ingredients 21

2 ½ pounds pork shoulder, cut into 2-inch chunks
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 large yellow onion, chopped
3 cloves minced garlic
2 tablespoons apple cider vinegar
½ cup apple cider or apple juice
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish
1 ¼ cups heavy cream
¼ cup chicken broth or more as needed
1 stalk celery, sliced
1 cup sliced carrots
4 sage leaves
2 sprigs thyme
2 small sprigs fresh rosemary
1 dried bay leaf
1 pinch cayenne pepper
½ cup green peas, fresh or frozen
¼ cup matchstick-cut apple strips
1 tablespoon chopped fresh chives

Steps:

  • Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
  • Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
  • Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
  • Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
  • Garnish individual servings with apple strips and chopped fresh chives.

Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g

THE LADY'S PORK STEW



The Lady's Pork Stew image

Yield serves 8-10

Number Of Ingredients 15

One 3-pound Boston butt roast, trimmed of exterior fat
2 tablespoons Dale's Steak Seasoning
1 1/2 teaspoons The Lady's House Seasoning
1 1/2 teaspoons The Lady's Seasoned Salt
1 teaspoon garlic salt
2 tablespoons vegetable oil
6 cups water
1 medium onion, cut into wedges
2 bay leaves
Salt and pepper
1 1/2 cups sliced carrots
3 medium turnips, skin on, cut into wedges
3 medium red potatoes, skin on, cut into wedges
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • Rub the meat well with the Dale's Seasoning, House Seasoning, Seasoned Salt, and garlic salt-in that order. If time allows, let the roast sit for 1 hour at room temperature. Heat the oil in a Dutch oven. Cook the roast on all sides until browned. Add the 6 cups of water, the onion, and the bay leaves. Bring to a boil, reduce the heat, cover, and simmer for 1 1/2 to 2 hours. Remove the meat from the pot and allow to cool. Cut the pork into chunks. While meat is cooling, taste the stock and add salt and pepper, if necessary. Add the carrots, turnips, and potatoes to the Dutch oven and return to a boil. Cover, reduce the heat, and cook for 15 minutes or until the vegetables are tender. Stir the cornstarch into the 1/3 cup water. Pour this into the pot and stir until the liquid thickens. Return the pork to the pot and simmer for 10 to 15 minutes longer.

LONG LOST PORK STEW



Long Lost Pork Stew image

One of my favorite recipes - posting for safe-keeping as I've just (finally) found it buried in the collection.

Provided by jess21

Categories     Stew

Time 2h30m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 19

1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
2 lbs pork stew meat or 2 lbs pork shoulder, trimmed, cut into 2-inch cubes
2 tablespoons olive oil
2 cups onions, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon garlic, chopped
1 bay leaf
1/2 cup dry white wine
4 cups chicken or 4 cups beef broth
1 1/2 cups sweet potatoes, peeld and cubed
1 1/2 cups russet potatoes, peeled and cubed
1 cup turnip, diced
1 cup parsnip, diced
1 tablespoon butter, softened
2 tablespoons flour

Steps:

  • Combine 1/2 cup flour and seasonings in a ziploc bag, add pork, and toss to coat.
  • Brown in olive oil 7-9 minutes over med-high heat, in batches. Remove pork, reduce heat to med.
  • Add onion, carrot, celery, garlic, and bay leaf; sweat for 5 minutes.
  • Deglaze with wine, simmer until reduced, then add broth and pork.
  • Bring to a boil, then simmer over low, covered, for 30 minutes.
  • Stir in potatos, turnips, and parsnips; cover and cook 30 more minutes.
  • Combine butter and remaining flour, add to stew, simmer 5 minutes to thicken.
  • Remove the bay leaf, season with salt & pepper.

Nutrition Facts : Calories 317.9, Fat 15.5, SaturatedFat 5.1, Cholesterol 60.3, Sodium 318.3, Carbohydrate 21.7, Fiber 3, Sugar 4, Protein 20.2

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