Pork Stew with Carrots and Celery
A hearty and comforting stew made with tender pork, sweet carrots, and aromatic celery, perfect for a cozy family dinner.
Nutrition
Calories: 300cal
Carbohydrate: 25g
Protein: 25g
Fat: 10g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
6 Servings
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 3 large carrots, sliced
- 3 stalks celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Instructions
- Season the pork cubes generously with salt and pepper on all sides.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork cubes in batches, ensuring not to overcrowd the pot. Brown the pork on all sides, then remove them from the pot and set aside.
- In the same pot, add the chopped onion and garlic. Cook until the onion becomes translucent, about 3-4 minutes.
- Return the browned pork to the pot and add the vegetable broth, sliced carrots, sliced celery, tomato paste, dried thyme, dried rosemary, and bay leaves. Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the pork is tender.
- In a small bowl, mix the flour with cold water to create a slurry. Gradually stir this into the stew to thicken it. Let it cook for an additional 5-10 minutes.
- Before serving, adjust seasoning with additional salt and pepper to taste. Remove the bay leaves.
