it’s soup season! perfect stew for chilly fall nights
i’m just really really excited that it’s finally getting cool enough to be acceptable to make meals like this all the time. even though i still make them in the summer, it’s so much more satisfying to sit down with a hearty bowl of stew when it’s cold outside 🙂 i used leftover pork that i made in the instant pot, but you could use raw pork and you’d just need to adjust cooking time to make sure it gets tender. this stew would also be delicious with beef, and i’d recommend a chuck roast if you’re going to go that route.
we served it over roasted garlic mashed potatoes, but you could also serve with a crusty loaf of bread, and put potatoes in the stew. it’s so versatile, and also a great freezer meal.
ingredients
1.5 lbs cooked or uncooked pork shoulder*
1 onion
2-3 cloves minced garlic
5 large carrots
8-10 oz baby bella mushrooms
1 sprig fresh rosemary
2-3 sprigs fresh thyme
3 tbsp flour
3 tbsp olive oil or butter
1.5 cups red wine
5 cups beef broth or stock (i love better than bouillon)
1 tbsp worcestershire sauce
salt and pepper to taste
instructions
cut the pork into bite sized pieces and heat a large heavy bottomed pot or dutch oven to medium high heat, add 2 tablespoons of olive oil or butter and start browning the pork in batches, making sure not to crowd the pan. meanwhile, roughly chop the onion, carrots and mushrooms, as well as the garlic if you are using whole garlic cloves. i typically use the pre-minced garlic so that saves a step.
as the pork gets brown, transfer it to a plate. i used precooked pork that i had made in the instant pot the day before, and i still browned it in the pan just to get it a little more brown and start heating it through. turn the heat down to medium once the pork is done, and add the third tablespoon of olive oil or butter and start cooking the onions and carrots. cook until the onions become translucent, about 3-5 minutes. then add the garlic, mushrooms, thyme, and rosemary, and a pinch of salt and fresh cracked pepper. cook the mushrooms down until all the liquid is released and evaporated. this took me about 8 minutes. add the pork back into the pan, mix everything thoroughly and then add the three tablespoons of flour. cook this for 2 more minutes, mixing the whole time so the flour doesn’t burn. add the red wine and boil for a minute. add the beef broth and worcestershire and bring the stew to a boil. turn it down to a simmer, and simmer partially covered for 45 minutes if using precooked pork. if you are using raw pork you will probably need to adjust your cooking time to make sure the pork gets tender, probably about an hour to an hour and a half. taste and season with salt and pepper as needed.
we served the stew over roasted garlic mashed potatoes, but you could easily enjoy this with a nice crusty loaf of bread, add potatoes into the stew, etc. it’s really easy and versatile. hope you enjoy!
*for my instant pot pork shoulder, i used a large boneless pork shoulder, cut it into four pieces and removed the larger pieces of fat. then i seasoned with kosher salt and fresh cracked black pepper, browned it over high in a large dutch oven and pressure cooked on manual with chicken broth, onions, thyme, rosemary, and garlic for 45 minutes until it was falling apart tender. i turned the cooking liquid into gravy and we had this the night before i made the stew.
Six Sussex Homestead 