FRENCH GOURMET PORK, SAUSAGE, AND VEGETABLE STEW
Rich, satisfying, gourmet one-dish meal for cold days. An authentic recipe from Lorraine, France. Recipe from award-winning James Peterson's "Glorious French Food". Substitutes for ingredients are provided. Please avoid shortening cooking time to achieve ideal consistency for the stew.
Provided by Polar Bear
Categories Stew
Time 3h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beans and soak beans overnight or at least 4 hours with as much water to cover them entirely as they expand.
- To serve this rich stew as a first-course soup, cut cabbages into wedges and as thinly as possible.
- All vegetables and meats are cut into cubes or diced and add more liquid.
- Use only half of the pork shoulder.
- Trim off excess fat from pork shoulder.
- Tie the shoulder into an oval and put it in a large pot, ideally just wide enough to hold the shoulder with the shoulder bone if there was one.
- Add garlic, bouquet garni, juniper berries.
- Pour in enough cold water to cover and bring to a gentle simmer.
- Cut the rind off the bacon and add to liquid with pork shoulder.
- Simmer very gently uncovered, using ladle to skim off fat and froth.
- Cut cabbage into 10 wedges.
- Remove strip of core at inner edges.
- When the shoulder has cooked for 1 17" hours, add the beans.
- Simmer for 30 minutes more and nestle in the cabbage wedges, sausage, and the rest of the vegetables.
- Simmer for one hour more.
- The pork cooks for a total of 3 hours.
- Strain contents of pot and set over a bowl or clean pot.
- Discard bouquet garni and shoulder bone.
- Skim off a bit of the fat.
- Season the broth to taste with salt.
- Slice the meats.
- Serve broth and vegetables in bowls, each with a slice of toast at the bottom of each bowl and the meats placed on top.
RICH PORK STEW RECIPE WITH ROOT VEGETABLES
Follow this easy recipe video for a delicious richly flavored pork stew filled with your favorite root vegetables and tender bits of boneless pork.
Provided by Katie Hale
Categories Soups
Time 1h30m
Number Of Ingredients 21
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.
Nutrition Facts : Calories 854 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 172 milligrams cholesterol, Fat 48 grams fat, Fiber 8 grams fiber, Protein 52 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 1221 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
FRENCH STYLE PORK STEW WITH ROOT VEGETABLES
Make and share this French Style Pork Stew With Root Vegetables recipe from Food.com.
Provided by QueenChefTC
Categories Stew
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- put the flour in a large bowl and season generously with salt and pepper.
- Add the pork in 4 batches, tossing to coat thoroughly.
- In a large covered casserole, heat 2 T. oil until simmering.
- Add onion, shallot and garlic and saute until translucent.
- Remove and set aside on a plate.
- Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
- Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
- Reduce the heat if the casserole bottom darkens too much.
- Return all pork to the casserole.
- Add the wine and bring to a boil.
- Add the stock and return to a boil.
- Season with salt and pepper.
- Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
- Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
- Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
- Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
- Remove thyme sprigs and bay leaves, season with salt and pepper.
- Serve and enjoy!
- **Can be made in slowcooker!
Nutrition Facts : Calories 655.4, Fat 39.1, SaturatedFat 10.6, Cholesterol 105.7, Sodium 298.8, Carbohydrate 27.2, Fiber 3.7, Sugar 5.2, Protein 39.6
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
JUST-IN-TIME PORK STEW
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
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
PORK AND VEGETABLES STEW
A delicious and easy to make recipe.
Provided by cookwithanna
Time 1h15m
Yield Serves 4
Number Of Ingredients 8
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!!!
SLOW-COOKED PORK WITH ROOT VEGETABLES
This is truly a one-pot recipe-there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. -Jackie Sharp, Suffolk, Virginia
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts : Calories 313 calories, Fat 7g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 799mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic exchanges
CREAMY PORK STEW
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
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
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