Trieste Pork Stew Recipe Foodcom

OVEN BAKED PORK STEW

Steps:

• Brown meat half at a time in hot oil.
• Stir flour into drippings left in the pan.
• Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
• Cook and stir until thick and bubbly.
• Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
• Stir in tomato mixture.
• Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
• Remove bay leaf.
• Stir in peas.
• Bake 5 to 10 minutes more.

BAVARIAN PORK TENDERLOIN STEW

Steps:

• Cut pork tenderloins into 1-inch cubes.
• Melt 2 tablespoons butter in a 5-quart Dutch oven.
• Stir in pork, onions and garlic; cook until pork is browned.
• Stir in broth, vinegar, sugar, seasonings and vegetables.
• Bring to a boil.
• Cover; reduce heat and simmer 30 minutes or until meat and vegetables are tender.
• In a medium bowl, slowly add light cream to flour; mixing until well blended.
• Stir into pork mixture.
• Heat until thickened, stirring constantly.
• Just before serving, stir in sour cream. Heat until warm.

SLOW-COOKED PORK STEW

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.

FENNEL AND TOMATO PORK STEW

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.

PORK STEW

Steps:

• In a large stock pot brown the pork cubes in batches until well browned. Put to the side and reserve juices.
• Add the olive oil to the pan and add the onion and cook until softened and starting to brown, about 5-6 minutes. Add the garlic, carrots and celery, stir to combine. Add the stock base and tomato paste and stir till the vegetables are coated.
• Put pork and juices back in the pan and add the water. Add the sprig of rosemary.
• Bring to a boil and reduce heat and simmer stirring occasionally for about 2-3 hours.