This is an easy pork stew, perfect for a fall or winter meal. Serve this pork stew with crusty bread and a tossed salad.
Yield: Serves 6
Ingredients:
- 1 pound lean boneless pork shoulder
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1 teaspoon dried leaf basil
- 1/2 teaspoon dried leaf rosemary
- 1/4 teaspoon pepper
- 1/2 cup chicken broth or water
- 8 ounces sliced mushrooms
- 1 1/2 cups sliced (1/2 inch thickness) carrots
- 1 bell pepper, green or red, cut in 1-inch pieces
- 1/2 cup dry red wine
- 1 can (8 ounces) tomato sauce
Preparation:
Cut pork into 1-inch cubes, trimming and discarding fat. Heat the oil in a large saucepan over medium heat and cook the pork, stirring frequently, for 5 minutes. Stir in the onion and celery and cook for 2 minutes longer. Add the herbs, pepper, and broth or water. Bring to a boil; cover and simmer for about 1 hour, or until pork is tender.
Add remaining ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes, or until vegetables are tender. Stir occasionally.
Serves 4 to 6.
More Pork Stew Recipes
Crockpot Pork Stew Recipe
Skillet Pork Chili
Spanish Pork Stew with Potatoes
Chili Pork Stew
