Rich Pork Stew With Root Vegetables Recipe

This rich pork stew with root vegetables is a hearty and comforting dish that is perfect for cold winter nights. The tender pork is cooked in a flavorful broth with a medley of root vegetables, including carrots, parsnips, and potatoes. The stew is seasoned with aromatic herbs and spices, giving it a delicious and warming flavor. Serve this stew with crusty bread for a complete and satisfying meal.

4.9
13 Rating -
Rate
Non Vegdiet
1hr 30minstotal
30minsPrep
1hr 30m.total
30m.Prep
Rich Pork Stew With Root Vegetables
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ingredients serve

Ingredients for Rich Pork Stew With Root Vegetables Recipe

  • 0.33 pound Pork Shoulder, Cut Into Chunks
  • 0.33 tablespoon Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Tomato Paste
  • 0.17 teaspoon Dried Thyme
  • 0.33 Bay Leaves
  • 0.67 cup Chicken Broth
  • 0.33 Carrots, Peeled And Diced
  • 0.33 Parsnips, Peeled And Diced
  • 0.33 Potatoes, Peeled And Diced
  • As required Salt And Pepper To Taste

Directions: Rich Pork Stew With Root Vegetables Recipe

Cooking Directions

  • STEP 1.In a large pot, heat some oil over medium heat. Add the pork and cook until browned on all sides.
  • STEP 2.Add the onions and garlic to the pot and cook until softened.
  • STEP 3.Stir in the tomato paste, thyme, and bay leaves. Cook for a minute to release the flavors.
  • STEP 4.Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 1 hour.
  • STEP 5.Add the root vegetables to the pot and continue to simmer for another 30 minutes, or until the vegetables are tender.
  • STEP 6.Season the stew with salt and pepper to taste. Serve hot with crusty bread.

Cooking Tips

  • For extra flavor, you can brown the pork in batches instead of all at once.
  • Feel free to add other root vegetables like turnips or rutabagas to the stew.
  • If you prefer a thicker stew, you can mix some flour with water and add it to the pot to thicken the broth.

Storage and Serving

  • This stew can be stored in the refrigerator for up to 3 days.
  • Reheat the stew on the stovetop over low heat until warmed through.
  • Serve the stew in bowls with a sprinkle of fresh herbs, such as parsley or thyme, for garnish.
Nutrition
value
719
calories per serving
25 g Fat49 g Protein64 g Carbs12 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    49g
  • Carbs
    64g
  • Fiber
    12g

MacroNutrients

  • Carbs
    64g
  • Protein
    49g
  • Fiber
    12g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    246mg
  • Iron
    10mg
  • Vitamin A
    3913mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    1mg
  • Vitamin B9
    186mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    127mg
  • Vitamin E
    3mg
  • Copper
    2mcg
  • Magnesium
    206mg
  • Manganese
    3mg
  • Phosphorus
    475mg
  • Selenium
    77mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp