Rich Pork Stew Recipe with Root Vegetables

Rich Pork Stew Recipe with Root Vegetables

from scrambledchefs.com
90 min

Follow this easy recipe video for a delicious richly flavored pork stew filled with your favorite root vegetables and tender bits of boneless pork.

Ingredients

  • 2 1/2 lbs boneless pork roast, cut into 1" cubes
  • 1/4 cup all purpose flour
  • 1 1/2 teaspoon salt, divided
  • 1 1/2 teaspoon black pepper, divided
  • 1 teaspoon smoked paprika
  • 3 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 cup white wine (or chicken broth)
  • 2 celery stalks, cut into 1/2" chunks
  • 5 carrots, peeled and cut into 1/2" chunks
  • 4 medium Yukon gold potatoes, peeled and cut into 1" chunks
  • 2 cups chicken broth
  • 14.5 oz can diced tomatoes
  • 2 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 8 oz Baby Bella mushrooms, chopped
  • 1 cup frozen peas
  • 1 bunch parsley, chopped for garnish

Directions

  1. 1

    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;

  2. 2

    Heat olive oil over medium heat in a large dutch oven;

  3. 3

    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;

  4. 4

    Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;

  5. 5

    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;

  6. 6

    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;

  7. 7

    Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine;

  8. 8

    Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;

  9. 9

    Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes;

  10. 10

    Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;

  11. 11

    Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender;

  12. 12

    Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.