Tuscan Style Pork Stew Recipes

HERBY PORK STEW

Steps:

• Put the pork into a large bowl and coat the pieces very lightly with the flour.
• Chop the onion, celery, garlic and herbs finely and sauté in olive oil until softened.
• Add the pork and fry until the meat is browned.
• Add the white wine to almost cover.
• Evaporate off the wine on a medium heat.
• Cook slowly in vegetable stock to cover, adding more stock gradually if needed, for at least an hour and a half.

ITALIAN PORK STEW

Steps:

• Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

TUSCAN PORK STEW

Steps:

• Place the pork shoulder in a large skillet with the olive oil. Cook over high heat until the meat is browned all over. Transfer the browned pork pieces to your slow cooker.
• Mix in the tomatoes, chicken broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and pepper flakes if using.
• Place the lid on the slow cooker and cook on low for 8-10 hours.
• Mix two tablespoons of cornstarch with two tablespoons of water until smooth. Stir the mixture into the stew gradually.
• Cover the stew again and turn the heat to high. Cook for a further 30 minutes until the sauce has thickened.
• Serve over hot cooked fettuccine.

ITALIAN PORK STEW

Steps:

• Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
• In a big skillet over med-high heat, warm 1 ½ tablespoon oil until very hot.
• Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
• Repeat with remaining oil and meat.
• Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
• Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
• Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
• In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.