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
GALICIAN PORK AND VEGETABLE STEW
Provided by José Andrés
Categories Soup/Stew Pork Potato Stew High Fiber Dinner Steak Ham Leek Kale Chickpea Potluck Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
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.
FALL-APART PORK STEW
A tomato and vegetable pork stew that is sure to please any crowd! It is a long cooking process, good for a day when you are staying at/working at home, but WELL worth the invested time.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Stews Pork
Yield 8
Number Of Ingredients 25
Steps:
- Toss together the onion powder, parsley, 1 tablespoon garlic powder, seasoned salt, 1 1/2 tablespoons black pepper, marjoram, cinnamon, and nutmeg in a large, resealable plastic bag. Add the cubed pork, toss until well coated, then seal, and refrigerate overnight.
- Preheat oven to 250 degrees F (120 degrees C). Line a 9x9 inch baking dish with half of the spinach leaves.
- Pack the marinated pork into the baking dish, and cover with the remaining spinach leaves. Cover the pan with aluminum foil, and bake in the preheated oven for 3 hours, or until the pork is tender.
- Heat the olive oil in a large pot over medium heat. Whisk in the flour, and cook for 15 minutes, stirring frequently until the flour has toasted. Scrape into a heatproof dish, and set aside. Melt the butter in the pot, and stir in the onions and celery. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Add the mushrooms, and cook until tender; stir the flour mixture back into the pot to coat the vegetables.
- Pour in the beef broth, stewed tomatoes, cooked pork and spinach, bay leaves, red pepper flakes, and 1 teaspoon garlic powder. Simmer 1 1/2 hours.
- Stir in the butter beans, yellow squash, and zucchini. Simmer 30 minutes until the vegetables are tender. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 38.1 g, Cholesterol 82.2 mg, Fat 29.7 g, Fiber 8.9 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1611.1 mg, Sugar 11.1 g
BRAISED PORK AND VEGETABLE STEW
This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.
Provided by Michelle Klingbeil
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g
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
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!!!
PORK AND VEGETABLE STEW ITALIANO
Make and share this Pork and Vegetable Stew Italiano recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Breads
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine bake mix, salt and pepper in a plastic bag. Add pork pieces and shake to coat. Set aside.
- Heat 1 tablespoon oil in a large saucepot or Dutch oven over medium-high heat. Add onion, celery and green pepper. Sauté for 5 minutes, until vegetables are softened. Add garlic and sauté for another 30 seconds. Transfer vegetables to a bowl and set aside.
- Wipe down pot. Heat remaining oil over medium-high heat. Sauté pork on all sides, until golden brown, about 5 minutes.
- Return sautéed vegetables to pot. Add zucchini, tomatoes and broth and bring to a boil. Reduce heat and simmer 10 minutes, until pork is tender. Stir in basil and oregano, season with salt and pepper, and serve.
Nutrition Facts : Calories 476.9, Fat 29.4, SaturatedFat 8.7, Cholesterol 114, Sodium 523.5, Carbohydrate 14.5, Fiber 2.8, Sugar 4.3, Protein 38.8
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4.8/5 (44)Calories 290 per servingServings 6
- Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag; add pork cubes. Tightly seal bag; turn bag several times to coat pork well.
- Melt butter in 4-quart saucepan until sizzling; add pork. Cook over medium heat, stirring occasionally, 7-10 minutes or until lightly browned. Add remaining 1/2 teaspoon salt, 2 cups water and all remaining ingredients except parsley. Cook over medium-high heat 3-4 minutes or until mixture comes to a full boil. Reduce heat to low; continue cooking 30-40 minutes or until vegetables are fork tender. Remove bay leaf.
- Combine remaining 1 tablespoon flour and remaining 1/4 cup water in small bowl. Stir into stew. Continue cooking, stirring occasionally, 3-5 minutes or until slightly thickened. Garnish each serving with parsley, if desired.
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