Try this Classic Pork Stew recipe, or contribute your own.
Suggest a better descriptionStep 1
Toss pork cubes with flour, 1 teaspoon salt and pepper in a large bowl until evenly coated.
Step 2
Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue cooking, stirring occasionally, until browned on all sides, about 3 minutes. Transfer the meat to a clean bowl; repeat with the remaining pork.
Step 3
Reduce heat to medium. Add onion to the pot; cook, stirring often, until softened, 3 to 5 minutes. Add garlic and herbs; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste darkens, about 1 minute. Add wine; cook, scraping the bottom of the pot, until reduced by about half, about 1 minute. Add stock, bay leaves and the remaining 1 teaspoon salt; return the browned pork and any accumulated juices to the pot. Increase heat to medium-high and bring to a boil; reduce heat to low, cover and cook until the pork is almost tender, 30 to 40 minutes.
Step 4
Stir in potatoes, carrots, parsnips and mushrooms. Cover and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Transfer 1/4 cup of the liquid to a small bowl; whisk in cornstarch to make a slurry. Stir the slurry back into the stew; increase heat to medium. Stir in peas; cook until the peas are bright green and the liquid is slightly thickened, about 2 minutes. Remove from heat; stir in vinegar and remove and discard bay leaves. Garnish with chopped parsley, if desired.
To make ahead:
Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Facts
Serving Size: about 1 2/3 cups
Per Serving: 391 calories; protein 29g; carbohydrates 34g; dietary fiber 6g; sugars 8g; fat 14g; saturated fat 4g; mono fat 8g; poly fat 2g; cholesterol 76mg; vitamin a iu 9850IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 28mg; vitamin d iu 1IU; vitamin e iu 3IU; folate 72mg; vitamin k 22mg; sodium 707mg; calcium 70mg; iron 3mg; magnesium 56mg; phosphorus 341mg; potassium 952mg; zinc 5mg; omega 6 fatty acid 1g; niacin equivalents 13mg; selenium 43mcg.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (3703g) | ||
Recipe Makes: 1 | ||
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Calories: 3861 | ||
Calories from Fat: 2144 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 238.2g | 318 % | |
Saturated Fat 72.7g | 363 % | |
Monounsaturated Fat 116.7g | ||
Polyunsanturated Fat 27.1g | ||
Cholesterol 672.9mg | 207 % | |
Sodium 5242.7mg | 181 % | |
Potassium 8054.9mg | 212 % | |
Total Carbohydrate 224.8g | 66 % | |
Dietary Fiber 31.5g | 126 % | |
Sugars, other 193.3g | ||
Protein 202.1g | 289 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3861
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