FENNEL AND TOMATO PORK STEW

Fennel and Tomato Pork Stew image

Provided by Irmgard

Categories Stew

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs pork blade steaks, bones removed and cut into 1-inch cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 teaspoons fennel seeds, crushed
1/2 cup chicken stock
2 cups tomato puree (use a good brand of Italian passata if you can get it)
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1/3 cup kalamata olive, pitted and chopped
1/4 cup fresh parsley, chopped

Steps:

Sprinkle the pork with half of the salt and pepper.
In a large shallow Dutch oven, heat half of the oil over medium-high heat.
Brown the pork in batches and adding more oil if necessary.
Transfer to the slow cooker.
Drain any fat from the pan and add the remaining oil.
Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
Add the stock, scraping up the brown bits from the pan.
Pour into the slow cooker.
Add the tomatoes and thyme to the slow cooker.
Cover and cook on low for 6 to 7 hours or until the pork is tender.
In a small bowl, whisk the flour with 2 tablespoons water.
Whisk into the slow cooker.
Stir in the olives.
Cover and cook on high for 15 minutes or until thickened.
Stir in the parsley.