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Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:8Jump to Nutrition Facts
Active Time:1 hr 15 minsTotal Time:1 hr 45 minsServings:8
Active Time:1 hr 15 mins
Active Time:
1 hr 15 mins
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
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Ingredients
2poundsboneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
3tablespoonsall-purpose flour
2teaspoonskosher salt, divided
1teaspoonground pepper
3tablespoonsextra-virgin olive oil
1mediumsweet onion, chopped
4largecloves garlic, finely chopped
1tablespoonfinely chopped packed fresh mixed herbs (such as sage, thymeand/or rosemary)
1tablespoontomato paste
¾cupdry white wine
4cupsunsalted chicken stock
2bay leaves
1poundmedium carrots, peeled and sliced (3/4-inch)
12ouncesparsnips, peeled and sliced (3/4-inch)
1(8 ounce) packagecremini mushrooms, washed, trimmed and quartered (or halved if small)
1tablespooncornstarch
1cupfrozen peas
1tablespoonbalsamic vinegar
Chopped fresh parsley for garnish
Directions
Toss pork cubes with flour, 1 teaspoon salt and pepper in a large bowl until evenly coated.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
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.
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.
Originally appeared: EatingWell.com, August 2022
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Nutrition Facts(per serving)391Calories14gFat34gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
