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Pork Stew with Wine
This is another phenomenal recipe that I adapted from a recipe from James Villas in Stews, Bogs, and Burgoos. I still have not found a recipe from this book that is not amazing. Anyway, don't be thrown off by the fruit in this recipe. It blends in with the wine, meat and vegetables to make a luscious combination. This recipe filled a large crock pot and almost spilled over. Cut it down if you need to feed a small group or don't want leftovers. Ingredients
- 5 pound pork butt or shoulder roast, trimmed of excess fat and cut into 3-4 big chunks if possible
- 1/4 cup all purpose flour
- 3 Tbsp butter
- 2 large onions, chopped
- 2 celery ribs, chopped
- 2 carrots, sliced about 1/4 inch thick
- 2 large cooking apples (like Granny Smith), cored and sliced thinly
- 20 pitted prunes
- 1 tsp dried sage, crumbled
- 2 cups dry red wine
- Beef stock or broth as needed to cover the pork
- Salt and freshly ground black pepper to taste
Directions
- Cut the pork roast in 3-4 big chunks if possible. Put the flour in a shallow bowl and dredge the pork chunks in the flour. In a large heavy pot, heat 2 Tbsp of butter over medium high, then add the pork and brown on all sides and transfer to the crock pot or stew pot. Heat the remaining 1 Tbsp of butter in the pot, then add the onion, celery, and carrots and cook, stirring, for about 2 min until softened.
- Using a spatula, scrape all the onions, celery, and carrots from the pan into the crock or stew pot. Add the apple, prunes, sage, wine, salt, and pepper and just enough stock to cover then ingredients. (Be generous with the pepper if you want some spice to complement the sweetness).
- Cook for 6 hours on high or 8-10 hours on low in a crock pot, or simmer on low, covered, in a stew pot about 4 hours.
- Break or cut the pork roast into individual servings (it should practically fall from the bone), and serve by placing over mashed potatoes, couscous, or rice with a healthy spoonful of the fruits, vegetables and sauce.
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Reviews
This was richly flavored, good comfort food. The flavors blend together nicely and the juices mix wonderfully with the potatoes underneath.
We really loved this stew. As I adjusted the salt at the end of cooking, I had my husband taste it and he said, "Wow, this is great." During dinner, he commented three more times how much he liked this stew. (Really good for the old ego!) I substituted a smaller cut of meat as my butcher had pork steak on sale (I'm not really sure what cut that was) and he removed the bones and cut it into stewing pieces for me. I also added one more large carrot because I love them so much in stews. But I cooked the rest of the recipe without any other substitutions. I was a little hesitant about 20 prunes but put them in anyway. The fruit adds lots of flavor but mostly disappears into the sauce so you don't feel like you are eating prunes. As the recipe suggests, I was generous with the ground pepper and the pepper along with the wine really does balance the fruity sweetness. Another winner! Keep them coming, John!
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