Food recipes
Savory Pork And Vegetable Stew
Savory Pork And Vegetable Stew Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, pepper, black wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking onions, ra...
Savory Pork And Vegetable Stew
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
apples, raw, with skin
water, bottled, generic
carrots, raw
potatoes, raw, skin
turnips, raw
mustard, prepared, yellow
Directions:
Trim pork of all visible fat and then cut in 1-inch pieces.
Sprinkle pork with 1/4 teaspoons of the salt and the pepper.
Toss with the flour until coated.
Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat.
Shake excess flour from pork and add 1/2 to pan.
Cook until browned, turning pork often, about 3 minutes.
Remove to a plate.
Repeat with remaining oil and pork.
Reduce heat to medium and add onoin to saute pan.
Saute until softened and light brown, about 5 minutes.
Stir in garlic and cook 1 minute.
Add pork, thyme, rosemary, cider, remaining 1/2 teaspoons salt and one cup of the water.
Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.
Add carrots, red and sweet potatoes, turnips and remining 1 cup water.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
Remove 1 cup vegetables with broth.
Put in a food processor or blender with the mustard and puree until smooth.
Gently stir into stew.
CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner.
Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.
Brown meat and saute onions and garlic in oil as directed.
While these are browning, prepare the vegetables and put in bottom of crockpot.
Add the browned onion and garlic and then the meat (on top).
Sprinkle seasonings over all.
Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.
About 15 minutes before serving, check the amount of liquid in the stew.
Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired.
Thicken with pureed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
onions, raw
spices, garlic powder
spices, thyme, dried
spices, rosemary, dried
apples, raw, with skin
water, bottled, generic
carrots, raw
potatoes, raw, skin
turnips, raw
mustard, prepared, yellow
Directions:
Trim pork of all visible fat and then cut in 1-inch pieces.
Sprinkle pork with 1/4 teaspoons of the salt and the pepper.
Toss with the flour until coated.
Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat.
Shake excess flour from pork and add 1/2 to pan.
Cook until browned, turning pork often, about 3 minutes.
Remove to a plate.
Repeat with remaining oil and pork.
Reduce heat to medium and add onoin to saute pan.
Saute until softened and light brown, about 5 minutes.
Stir in garlic and cook 1 minute.
Add pork, thyme, rosemary, cider, remaining 1/2 teaspoons salt and one cup of the water.
Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.
Add carrots, red and sweet potatoes, turnips and remining 1 cup water.
Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
Remove 1 cup vegetables with broth.
Put in a food processor or blender with the mustard and puree until smooth.
Gently stir into stew.
CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner.
Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.
Brown meat and saute onions and garlic in oil as directed.
While these are browning, prepare the vegetables and put in bottom of crockpot.
Add the browned onion and garlic and then the meat (on top).
Sprinkle seasonings over all.
Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.
About 15 minutes before serving, check the amount of liquid in the stew.
Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired.
Thicken with pureed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.