Best Farmhouse Pork Stew Recipes

FARMHOUSE PORK STEW

Farmhouse Pork Stew image

Number Of Ingredients 19

Ingredients

1/2 cup flour
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds boneless pork shoulder cut in 1-inch cubes
2 tablespoons butter
2 tablespoons vegetable oil
1 onion large, thinly sliced
3 cloves garlic minced
1/3 cup parsley finely chopped
3 teaspoons beef bouillon
1 teaspoon thyme dried, crushed
1/2 teaspoon rosemary dried, crushed
1/2 teaspoon sugar
3 potatoes new, medium, cubed
3 carrots medium, cut in 1/2 -inch diagonal slices
1 (16-ounce) can tomato whole peeled, chopped and juice reserved
1 (15-ounce) can northern beans drained
1 (10-ounce) package peas broken apart
1 teaspoon salt

Steps:

Preheat oven to 350°.In a large plastic bag, mix flour, salt and pepper. Add pork cubes and shake until well coated.In a 5-quart Dutch oven over medium-high heat, heat butter and oil. Stir in pork, onion and garlic. Cook and stir until meat browns. Sprinkle parsley, bouillon granules , thyme, rosemary and sugar over meat. Add potatoes, carrots and tomatoes. Add enough water to reserved tomato juice to measure 2 cups. Pour into Dutch oven. Over medium-high heat, bring to a boil.Cover, transfer to oven and bake for 1 1/2 hours. Stir mixture well, re-cover and bake 1 to 1 1/2 hours longer or until vegetables are tender. Stir in beans, peas and salt. Bake for 5 to 10 minutes or until beans and peas are heated through.

Nutrition Facts : Nutritional Facts Serves

FARMHOUSE PORK STEW

Farmhouse Pork Stew image

This Italian-inspired stew is rustic and flavorful. On a cold winter’s day there is nothing better than a steaming serving accompanied by a bottle of good Chianti. This is delicious over Roasted Spaghetti Squash.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Medium to large (3½ to 8 quart) slow cooker
2 tbsp clarified butter or pure lard, divided 30 mL
2 oz pancetta, diced 60 g
2 lb trimmed pork shoulder or blade (butt), cut into 1-inch (2.5 cm) cubes and patted dry (see Notes) 1 kg
2 onions, finely chopped
2 carrots, peeled and diced
2 stalks celery, diced
6 cloves garlic, minced
½ tsp sea salt 2 mL
½ tsp cracked black peppercorns 2 mL
3 to 4 sprigs rosemary with stems, or 1 tbsp (15 mL) dried rosemary
1 cup dry white wine (see Notes) 250 mL
1 can (28 oz/796 mL) tomatoes with juice, coarsely chopped (see Notes)
2 tbsp freshly squeezed lemon juice 30 mL
1 tbsp sweet paprika 15 mL
¼ tsp cayenne pepper 1 mL

Steps:

In a skillet, heat 1 tbsp (15 mL) of the butter over medium-high heat. Add pancetta and cook, stirring, until crisp. Using a slotted spoon, transfer to slow cooker stoneware. Add pork, in batches, and cook, stirring, until browned, about 4 minutes per batch. Transfer to slow cooker stoneware. -- Reduce heat to medium. Add remaining tbsp (15 mL) of butter to pan. Add onions, carrots and celery and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, sea salt, peppercorns and rosemary and toss until coated. Add wine, bring to a boil and cook, stirring for 2 minutes, scraping up brown bits from bottom of pan. Stir in tomatoes with juice. Transfer to slow cooker stoneware. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is very tender. -- In a small bowl, combine lemon juice, paprika and cayenne, stirring until spices dissolve. Add to slow cooker and stir well. Cover and cook on High for 10 minutes, until flavors meld.If you are halving this recipe, be sure to use a small (2½ to 3½ quart) slow cooker. -- Many butchers sell cut-up pork stewing meat, which is fine to use in this recipe. -- If you prefer, substitute 1 cup (250 mL) chicken stock plus 1 tbsp (15 mL) lemon juice for the wine. -- Look for canned tomatoes that are organically grown, with no salt added, and come in glass jars or BPA (bisphenol-A) free cans. When using canned tomatoes (or any canned product) check to make sure they are gluten-free. -- Make Ahead: Complete Step 2. Cover and refrigerate for up to 2 days. When you're ready to cook, complete the recipe.