Tons of tender, juicy pork chunks and bacon ensure kernel in every bite, and all of your front-runner veggies are here in abundance. This thick, hearty pork stew recipe, together with my boring cooker beef stew, Brunswick fret, and cowboy stew will fill you up on the cold of winter days .
Let ’ s steer to the kitchen and get cooking !
Reading: Pork Stew (One Pot Comfort Food!)
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Why It ’ randomness Great !
Recipe Notes
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What I Love About This Recipe
This pork barrel fret recipe has so much going for it. here are the best parts !
- Thick and hearty
- Lots of veggies and meat
- Lovely depth of flavor
- Makes enough for a crowd
Recipe Notes
There are a distribute of versions of pork barrel stew meat with gravy around the world. Both the pork stew recipe Filipino style and pork stew spanish translation use potatoes and bell peppers. The pork barrel stew Jamie Oliver makes uses fatso pork barrel, sage, and cider .
Whatever translation it is, they are all certifiable comfort food !
- The pot- you’ll want a large pot with a heavy bottom to prevent burning. Thin bottomed pans are notorious for hot spots that can burn your stew.
- Deglazing the pan- deglazing pulls off all the little bits of meat and veggies (called the fond) that stuck to the bottom of the pan. The key to it is to use a rigid spatula or wooden spoon to scrape the bottom of the pan when you add the wine. As soon as the liquid hits the pan, start scraping and stirring until the bottom is free of any stuck bits.
- Why is this important? Because those little brown bits are flavor gold! They add tremendous flavor to your dish, so don’t skip this step!
- Bacon drippings- Sautéing the veggies in bacon drippings adds lots of flavors. There should be a tablespoon of drippings from the bacon. If you find you have excess bacon grease, drain some before adding the veggies. If you don’t want to use it at all, I suggest olive or vegetable oil instead.
now, let ’ s speak about the ingredients in this recipe .
- Wine – If you don’t cook with wine, you can use an extra cup of beef broth.
- The Veggies – You can adjust vegetable amounts and types to suit what you like or what you have in the fridge! Turnips, butternut squash, or chunks of tomato are all good ideas.
- Parsnips- This is such an unsung veggie. It’s sweet and earthy tasting. Try to look for parsnips that are less than 2 inches at their largest point. They start to get fibrous which means they’re tougher, as they get bigger. The flavor compliments the pork deliciously.
How Long Can You Keep This In The Fridge?
Soups and fret hold well in the electric refrigerator for 3-4 days, according to the USDA guidelines .
Can You Freeze This?
You can freeze this pork stew recipe, but the veggies might lose a spot of texture after a trip through the deep freeze. To freeze, allow the stew to cool wholly before putting it in a deep-freeze container. It should keep for 2-3 months .
Make Ahead Tips
This fret reheats beautifully and, like most soups and stews, tastes better the next day. You can besides do a distribute of the vegetable and meat homework ahead and then assemble and cook when you ’ re ready for it .
Serving Recommendations
Pork stew recipe is deoxyadenosine monophosphate good as it gets on a cold winter day. Serve it with a hunk of warm jalapeno cornbread or Bisquick biscuit recipe. It ’ s surely to be a class darling !
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Pork Stew
Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It’s simple to make and feeds a crowd!
Prep Time
15
mins
Cook Time
1
hr
52
mins
Total Time
2
hrs
7
mins
Servings:
6
– 8 servings
Ingredients
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▢
2 1/2 pounds pork barrel shoulder, trimmed of visible fat, cut into 1 column inch cubes
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▢
1/2 cup general-purpose flour
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▢
salt
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▢
black pepper
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▢
2-4 tablespoons vegetable petroleum
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▢
4 slices bacon, chop
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▢
1 large onion, diced
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▢
1 tablespoon garlic, minced
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2 cups carrots, cut into 1/2 inch pieces
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1 cup celery ,
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1/2 cup flannel wine
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▢
4 cups gripe broth
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▢
2 tablespoons tomato glue
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1 teaspoon dried thyme leaves
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1/2 teaspoon
Read more: Crab Fried Rice
dried rosemary leaves
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2 bay leaves
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▢
1/2 cup pitted prunes, chop
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2 russet potatoes, peeled and cubed
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1 cup parsnips, peeled and diced
Garnish (optional)
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▢
2-3 tablespoons parsley, chop
Instructions
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In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
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Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
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Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
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Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
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Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
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Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
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Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you’d like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.
Fans Also Made:
Achiote Roasted Pork Tacos
Bigos (Polish Hunter’s Stew + One Pot Meal!)
Chicken Stew
Taco Soup
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Nutrition
Serving:
1
/6 of the recipe
|
Calories:
480
kcal
|
Carbohydrates:
43
g
|
Protein:
30
g
|
Fat:
20
g
|
Saturated Fat:
9
g
|
Cholesterol:
87
mg
|
Sodium:
874
mg
|
Potassium:
1288
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
7526
IU
|
Vitamin C:
17
mg
|
Calcium:
82
mg
|
Iron:
4
mg
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