Pork And Vegetables Stew Recipes

RICH PORK STEW RECIPE WITH ROOT VEGETABLES

Steps:

• Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika in a medium bowl then toss the pork cubes in it until coated;
• Heat olive oil over medium heat in a large dutch oven;
• Once oil is hot, place the pork in an even layer on the bottom of the pan. You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;
• Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;
• Add the onion to the pan and saute for 1 minute then add the garlic and cook for another 30 seconds stirring as it cooks;
• Add the wine or equal amounts of broth to the dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits from the pot;
• Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine;
• Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;
• Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes;
• Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;
• Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender;
• Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.

CLASSIC PORK STEW

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.

JUST-IN-TIME PORK STEW

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.

SLOW-COOKER PORK AND VEGGIE STEW

Steps:

• Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
• Cover and cook on Low heat setting 6 to 7 hours.
• In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.

GALICIAN PORK AND VEGETABLE STEW

Steps:

• Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.
• Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale; simmer until potatoes are tender, 40 to 50 minutes.
• Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.
• Available at specialty foods stores and Italian markets.
• ** A pork link sausage flavored with garlic and spices but milder than Mexican chorizo; available at specialty foods stores and Spanish markets and from latienda.com.
• What to drink:
• The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 "Pesquera" Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.

BRAISED PORK AND VEGETABLE STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
• Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
• Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

PORK AND VEGETABLES STEW

Steps:

• Wash the meat with some cold water and cut it in cubs.
• Cut the vegetables as small or big as you want(you can use mushrooms) and put them in an oven tray with the meat and a pinch of salt and pepper. Mix the pork cube with a mug of warm water and pour it in with the meat.
• Cover the tray with aluminum foil and put it in the oven at 200°C/gas mark 6 for an hour. Remove the foil 20 minutes before is done.
• After you take it out of the oven sprinkle the parsley and mix everything together(I didn't have any parsley).
• ENJOY!!!

PORK AND CIDER STEW

Steps:

• Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
• Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
• Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.