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
BEEF STEW PROVENCAL
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. -Chelsey Larsen, Sparks, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker., Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 588 calories, Fat 27g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 581mg sodium, Carbohydrate 44g carbohydrate (23g sugars, Fiber 5g fiber), Protein 43g protein.
TUSCAN PORK STEW
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
PROVENCAL PORK STEW WITH FENNEL AND OLIVES
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
Provided by A la Carte
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2
PORK STEW PROVENCAL
A hearty, simple crockpot stew that is tasty, filling and budget-friendly. Added bonus that it's gluten free if you use beef-base that is GF!!
Provided by CandCrew
Categories Stew
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker.
- Dissolved beef bouillon cubes or base in 3 cups warm water. Pour over ingredients already in cooker.
- Cook on low 8-10 hours or high 4-5 hours.
- Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix.
- Recover slow cooker. If cooking on low, switch to high. Cook for an additional 30 minutes to thicken.
- **Check the beef broth/bouillon for potential gluten-containing ingredients. If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat. If the source is outside the U.S. or Canada, assume the product contains wheat. Two cans of beef broth can be substituted for the water + beef bouillon/base. Add 1/2-1 tsp salt. Use 1/2 cup broth + 1/4 cup cornstarch to thicken.
Nutrition Facts : Calories 298.6, Fat 12.3, SaturatedFat 4.3, Cholesterol 51.3, Sodium 428.7, Carbohydrate 26.6, Fiber 3.7, Sugar 2.2, Protein 20.2
PORK STEW PROVENCAL RECIPE
Provided by bobcat
Number Of Ingredients 14
Steps:
- Preheat the olive oil in the French Oven on very low heat for a few minutes. Lightly sauté the onions and garlic on medium heat for about 5 minutes (do not caramelize the onions). Rinse the pork chops in cold water and pat dry with a paper towel. Slice each pork chop from center to edge to prevent curling while cooking. Add pork chops, apple butter, tomatoes (with canned liquid), spices, and wine to French Oven. Cover and bring to a slow boil over medium heat. Gently stir in the vegetables and lay out the bacon strips in parallel on top of the stew. Cover the French Oven and bring it to a slow boil over medium heat. Reduce the heat to low and simmer for 3 hours (until the pork chops are almost falling apart and the potatoes start melting), stirring occasionally with a wooden or silicone spoon to avoid damaging the French Oven's enamel coating. Liquid will emerge from the meat and vegetables while cooking, so adding water should not be necessary.
PORK STEW WITH POLENTA
Provided by Marian Burros
Categories dinner, one pot, soups and stews, main course
Time 40m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion.
- Heat large nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion in the oil until it begins to soften.
- Meanwhile, mince garlic, and add to onion as it cooks.
- Slice carrots in food processor, and add to onion as it cooks. Wash, dry and slice mushrooms in food processor, and add to vegetables.
- Wash, dry and cut tenderloin into bite-size chunks. When vegetables have softened, push to the side, and brown meat quickly all over.
- Strip rosemary branches of leaves to make 1 tablespoon; bring wine, stock and rosemary to boil in covered pot for polenta.
- Mix the browned meat in with the vegetables, and continue cooking over low heat.
- Slowly stir polenta into boiling stock to prevent lumping; reduce heat to medium-high, and continue stirring polenta until it thickens.
- Grate cheese, if using, and stir into polenta.
- Season pork mixture with salt and pepper, and serve over polenta.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 3 grams, Sodium 648 milligrams, Sugar 17 grams, TransFat 0 grams
PORK CHOPS PROVENCAL
Provided by Robert Farrar Capon
Categories dinner, main course
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet (12 or 15 inches) and brown chops on both sides over moderate heat, about 15 minutes. Remove chops. If necessary, prepare chops in 2 batches.
- Add mushrooms to skillet and saute until lightly browned. Add wine and stir to loosen all brown bits from bottom. Empty mushrooms and wine into a bowl and mix with tomatoes, onions, garlic, parsley and reduced chicken stock.
- Return all chops to skillet (making 2 layers, if necessary) and pour mixture in bowl over them. Season very lightly with salt and pepper, cover skillet securely and cook over very low heat about 2 hours, or until meat is almost but not quite falling off the bone.
- Remove chops to serving platter and keep warm. Raise heat under skillet and boil contents hard, stirring constantly, until the mixture has a viscous, saucelike consistency. Pour over chops and serve.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 8 grams, Sodium 1406 milligrams, Sugar 8 grams, TransFat 0 grams
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5/5 (9)Calories 275 per servingServings 8
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Spoon fennel mixture into a large bowl.
- Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.
- Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.
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