Rich Mans Pork Stew Recipes

PORK STEW

Steps:

• Cut pork into 1-inch chunks (or a little larger).
• Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
• Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
• Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
• To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.

RICH PORK STEW RECIPE WITH ROOT VEGETABLES

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.

CHEF JOHN'S IRISH PORK STEW

Steps:

• Season pork cubes with salt and black pepper.
• Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
• Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
• Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
• Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
• Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

JUST-IN-TIME PORK STEW

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.

CLASSIC HOMESTYLE PORK STEW

Steps:

• Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
• In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
• Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
• Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add the pork and the bacon back into the pot.
• Add in the vegetables and bay leaves and then stir until combined.
• Bring the mixture to a low boil, cover and reduce the heat.
• Cook for 40-50 minutes, until the pork is fork tender.
• Remove and serve.

POOR MAN'S STEW

Steps:

• Boil water in a large pot.
• Add carrots and potatoes and boil 10-15 minutes until tender.
• Drain and set aside.
• Meanwhile, brown meat in a large skillet.
• Drain well.
• Add 3/4 or full can of corn (depending on preferance) to meat.
• In a small pot combine soup and corn juice (use less for thicker stew).
• Heat over med-low until warm.
• Add potato and carrots to meat.
• Pour soup over top and stir gently.
• Heat if neccesary.

RICH PORK CASSEROLE

Steps:

• Heat a small amount of oil in a large saucepan. Add pork and fry until browned.
• Add carrots, shallots and garlic and sautee for 5 minutes.
• Sprinkle in flour and cook for one minute.
• Pour in hot stock, thyme, worcestershire sauce, tom puree and seasoning, stir well.
• Simmer for 20 minutes until thickened and carrots are tender.
• Serve with lots of creamy mashed potato and crisp steamed cauliflower (or veg of choice).

RICH AUTUMN PORK STEW WITH BEER

Steps:

• 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
• 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
• 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

RICH MAN'S POOR MAN'S SOUP

Steps:

• Heat half the oil in a large wide, pan.
• Once hot (but not smoking) add the (optional) pancetta, followed a couple of minutes later by the onion, carrot, garlic, and parsley. Give it a good stir.
• Put a lid on it and cook slowly for 20-30 minutes, stirring regularly.
• Tip half the beans in with the veggies and mash the other half with a potato masher before stirring them in too.
• Pour in the tinned tomatoes and the stock, and chuck in any old rind of Parmesan (it's wise to keep these, as they are a great source of flavour).
• When the soup has come to the boil, stir in the roughly chopped cabbage leaves and turn down to the lowest heat.
• Season well, stir in the chunks of bread and put the lid back on the pan. Don't play with it too much, as you want nice chunks of bread.
• After 10 minutes, turn off the heat, pour in another healthy glug of olive oil and let it sit with the lid on for a good 5 minutes before serving with yet more oil and some grated Parmesan.