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Monday, July 13, 2015
Monday Meal: Easy Pork & Potato Stew
Easy-to-make stew that's very satisfying
Posted By Ted Scheffler on July 13, 2015, 7:16 AM
This is one of my favorite recipes. It's a very simple-to-make pork stew with potatoes that is brimming with subtle flavors. You could serve it as is or with noodles or rice and a nice green salad alongside.
It takes about 2 hours to cook, mostly unattended, so plan accordingly.
Ingredients:
1/4 cup olive oil
1 medium onion, thinly sliced
12 oz. boneless pork stew meat cut into 1-inch pieces
1/2 cup drained, diced canned tomatoes (Italian-style Romas are best)
1 1/2 cup chicken stock or water
2-3 small white or yellow potatoes, or 1 lb. fingerling potatoes, peeled and cut into 1-inch pieces
1/2 cup frozen or fresh peas
1/2 tsp. salt
freshly ground black pepper, to taste
minced parsley for garnish
Method:
In a large, deep skillet or casserole, heat the olive oil and saute the sliced onion over medium heat until the onion softens, about three minutes.
Add the meat and brown lightly, stirring occasionally.
Pour in the chicken broth or water and the tomatoes, salt, and a generous amount of black pepper until the liquid just barely covers the meat.
Cook at a simmer, uncovered, for approximately 90 minutes. If the stew gets too dry, add a little more water or chicken stock.
Cut the potatoes into bite-size pieces and add them to the pan and cook until fork-tender, but not mushy — about 15-20 minutes.
To finish, add the peas and the parsley and cook for an additional two minutes or so, just to heat the peas through. Taste for salt and pepper; adjust, if necessary.
If the stew is a bit thin, add a 50/50 water/cornstarch paste to thicken it.
Photos by Ted Scheffler
It takes about 2 hours to cook, mostly unattended, so plan accordingly.
Ingredients:
1/4 cup olive oil
1 medium onion, thinly sliced
12 oz. boneless pork stew meat cut into 1-inch pieces
1/2 cup drained, diced canned tomatoes (Italian-style Romas are best)
1 1/2 cup chicken stock or water
2-3 small white or yellow potatoes, or 1 lb. fingerling potatoes, peeled and cut into 1-inch pieces
1/2 cup frozen or fresh peas
1/2 tsp. salt
freshly ground black pepper, to taste
minced parsley for garnish
Method:
In a large, deep skillet or casserole, heat the olive oil and saute the sliced onion over medium heat until the onion softens, about three minutes.
Add the meat and brown lightly, stirring occasionally.
Pour in the chicken broth or water and the tomatoes, salt, and a generous amount of black pepper until the liquid just barely covers the meat.
Cook at a simmer, uncovered, for approximately 90 minutes. If the stew gets too dry, add a little more water or chicken stock.
Cut the potatoes into bite-size pieces and add them to the pan and cook until fork-tender, but not mushy — about 15-20 minutes.
To finish, add the peas and the parsley and cook for an additional two minutes or so, just to heat the peas through. Taste for salt and pepper; adjust, if necessary.
If the stew is a bit thin, add a 50/50 water/cornstarch paste to thicken it.
Photos by Ted Scheffler
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