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Pork Stew

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Ingredients
  Cooking oil 2 Tablespoon
  Pork shoulder 3 Pound
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Onion 1 Large
  Leek 1
  Celery stalks with leaves 2
  Carrot 1
  Parsnip 1
  Flour 2 Tablespoon
  Boiling water 6 Cup (96 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Bay leaf 1 Small
  Thyme leaf 1⁄2 Teaspoon
  Whole cloves 3
  Garlic 1 Clove (5 gm)
  Carrots 3
  Parsnips 3
  Potatoes 6 Medium
Directions

Heat oil in large heavy saucepan or Dutch oven.
Add pork and sprinkle meat with 1 tsp. salt and pepper.
Brown meat well on all sides.
Add onion, leek, celery, 1 carrot and 1 parsnip and continue cooking and stirring until vegetables are lightly browned.
Sprinkle with flour and stir to blend.
Add boiling water to cover, stir well and bring to a boil.
Add '> cup parsley, bay leaf, thyme, cloves, 1 tsp. salt and garlic.
Turn down heat, cover tightly and simmer until meat is beginning to get tender, about 1 hour.
Add i carrots, 3 parsnips and potatoes, cover again and continue simmering until vegetables and meat are all tender, about 45 minutes.
Sprinkle with 1/2 cup chopped parsley.
Note: If leeks are not available, use 4 green onions or shallots with tops.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed

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