Friday, November 18, 2011

Harvest Pork Stew

Have you ever looked at a recipe and said - "I'm pretty sure we're not going to really like that" and then been completely, utterly surprised to find out that you made a delicious dish after you gave it a try? That's what happened with this pork stew. It is really. really. good. REALLY.

I have to admit the good reviews on are what helped me make the decision to actually make this meal. I did make a few tweaks, so I'll rewrite the recipe here. Feel free to tweak it for your family as well. Only don't leave out the apple completely as I was tempted to do. It adds a sweet note behind the savory that works beautifully.

Harvest Pork Stew
  • 2 tablespoons butter
  • 1 1/2 pounds boneless pork, cut into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 cups chicken broth
  • 1 1/2 fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 bay leaf
  • 3 cups, cubed butternut squash (I used half a large one)
  • 1 apple, cored and cubed
  • 2 large potatoes, peeled and cubed (optional)
  • Kosher salt and pepper, to taste

In a dutch oven, melt butter. Add cubed pork and brown evenly, seasoning with salt and pepper. Add onion and garlic, saute for a couple of minutes until softened. Add the herbs, including bay leaf and saute for another minute. Now, add the chicken broth, working to bring up any of the brown bits on the bottom of the pan. Add the butternut squash, apple, and potatoes. Bring the mixture to a simmer.

Cover and bake in 300 degree preheated oven for 2 hours (give or take!). Take the stew out and if you'd like it thicker (as I usually do), make a rue of 2 Tablespoons cornstarch with 2-3 Tablespoons water and stir it in. Cook until thickened to the consistency that you like.

I made an herbed whole wheat biscuit to go with this but a nice slab of peasant bread, heavily buttered, would also be great on the side. You're going to want to mop up every last bit of this stew!

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