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Ingredient
Pork Stew for Dutch oven or Braiser or "Man Meat Stew"
Introduce
Ingredient
Food ration :
10 servingsCooking time :
4 hours
2 tsp
salt
1 cup
carrots diced to 1/4 in
1/2 cup
celery diced to 1/4 in
3 tbsp
all-purpose flour
3 cup
low-sodium chicken broth
1 tsp
dried thyme
1/2 tsp
dried sage
1/4 cup
sherry wine vinigar
1/4 cup
chopped Italian parsley
Cooking instructions
* Step 1
In a porcelain cast iron Dutch oven or raiser, add bacon and cook until just crisp. Remove from the Dutch oven and set aside on a paper towel lined plate.
* Step 2
Season the pork and chicken with the salt and pepper. Add pork to the bacon fat and brown on all sides. Remove from Dutch oven and set aside.
* Step 3
Add chicken to the Dutch oven and brown evenly, then remove and add to the plate with the pork.
* Step 4
Add the Cipollini onions, carrots and celery into the pot and cook for 3-5 minutes.
* Step 5
Stir in garlic and cook for 1 more minutes.
* Step 6
Sift in flour and cook for 2 more minutes.
* Step 7
Add the chicken stock, bay leaves, thyme, and sage and combine well.
* Step 8
Return the pork, chicken, and bacon pieces to the pot with the vegetables and sauce and cover. Reduce heat and simmer until the meat is fork tender, about 2 hours.
* Step 9
Add in the beans and cover and simmer for 25 minutes.
* Step 10
Serve hot with a drizzle of sherry wine vinegar and a sprinkle of parsley.
Note: if there is a photo you can click to enlarge it
Tag
Thick cut bacon, cut into 1/2 in pieces
Pork butt, cut into 2X3 in pieces
Bone-in chicken thighs, skin discarded
Salt
freshly cracked black pepper
peeled and quartered Cipollini onions
carrots diced to 1/4 in
celery diced to 1/4 in
roughly chopped garlic, about 2-3 cloves
all purpose flour
low sodium chicken broth
Bay leaves
dried thyme
Dried Sage
cannellini beans, drained (15 oz)
sherry wine vinigar
chopped Italian Parsley
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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