Old Fashioned Pork Stew With Whole Garlic Cloves
|Olive oil||3 Tablespoon|
|Boneless pork cutlets||2 Pound, trimmed of all fat, and roughly cut into 2-by-2-inch pieces|
|Onion||1 , sliced|
|Very hot water||2 Cup (32 tbs)|
|Red wine vinegar||2 Tablespoon|
|Tomato paste||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Potatoes/8 small, halved||4 Large, quartered|
|Carrots||4 , scraped and cut into 2 pieces each|
|Garlic||8 Clove (40 gm), unpeeled, but with the rough ends opposite the roots cut off|
Preheat the oven to 350° F.
Heat 1 tablespoon of oil in a Dutch oven and sear the meat on all sides.
Remove the meat and fry the onion slices until they are golden.
Add the remaining 2 tablespoons of oil and the flour to the onions, and cook the roux over medium heat, stirring often, until it's lightly browned, not burned.
Add the hot water all at once, stirring constantly until the mixture bubbles and thickens.
Blend in the vinegar, tomato paste, and seasonings.
Add the seared meat, potatoes, carrots, and whole garlic cloves, and stir to coat everything with the gravy.
Bring the sauce to a boil on the range top, cover tightly, and put the pan on the middle shelf of the oven.
Bake for 1 hour, or until the meat and vegetables are tender.
The stew can be made ahead, refrigerated for a day, and reheated on the range top; stir often and gently.
Remove the bay leaf before serving.