Credit: eskymaks

Sunday Supper Series

COMFORTING WINTER PORK and VEGETABLE STEW

A winter wind is howling through the trees. Branches sway in the frozen air as you watch through your kitchen window. A fire crackles in the hearth and loved ones are ready for a sumptuous supper around a warm and inviting table. 

Can you picture it? Whether you live in a place where winter chills you to the bone or a far more temperate climate, preparing this comforting, cold-weather pork and vegetable stew will warm hearts and home with savoury aromas, satisfying flavours and textures and the opportunity to gather loved ones together. 

Take your time. Enjoy the process and the weather as you blend herbs, spices, vegetables and protein together to create a meal you’ll be proud to share. This can also be amended as a vegan dish by exchanging beef stock for vegetable and excluding the pork. With the protein or without, when your creation is ready to serve, there will be no need to call them to the table. Their noses will have already led them there. Enjoy!

Total Prep Time: 90 minutes

Servings in Recipe: 1 10oz bowl

Serving Size:  6-8

COMFORTING WINTER PORK and VEGETABLE STEW

INGREDIENTS

wet Ingredients

  • 3 tbsp aromatic olive oil
  • 1 cup dry white wine vinegar for tangy-ness
  • 4 cups low-sodium chicken or beef broth
  • 2 cups water
  • 2 tbsp unsalted butter, softened

dry Ingredients

  • 2 cups flour plus 2 tbsp flour for later
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2  tsp dried thyme powder
  • 1 tsp chopped fresh garlic (or ½ tsp of garlic powder)
  • 1 dried bay leaf

vegetables

  • 2 cups peeled and cubed sweet potatoes
  • 2 cups diced parsnips
  • 2 cups chopped onions
  • 1 cup chopped carrot
  • 1 cup chopped celery

meat

  • 2 lb of pork tenderloin (or other preferred cut), trimmed and cut into 1-inch cubes
Person chopping vegetables

DIRECTIONS

  • In a glass bowl, gently whisk together 2 cups flour, salt, pepper and thyme powder (whisking dry ingredients together is much more efficient at evenly distributing ingredients than using a spoon), then pour combined mixture into a large resealable bag.
  • Shake and turn bag well until all pieces are fully covered with the flour mixture. (Discard bag, because it contained raw meat, and that’s one less thing to wash!)
  • Add 2 tbsp of olive oil to a large pot or dutch oven over medium-high heat (and take a moment to luxuriate in the subtle, lovely fragrance of the oil as it warms).
  • Once oil is heated, add pork cubes to pot in batches so as not to crowd them. (Crowding will cause them to steam and not brown. You want them to brown nicely.) 7-9 minutes per batch.
  • Transfer batches to a paper-towel lined bowl until all pieces are browned.
  • Pour remaining tbsp of olive oil into the pot then add carrots, onion, bay leaf and either garlic or garlic powder. Allow these to cook down for approx. 5 min or until the onions are almost translucent.
  • Add the white wine vinegar to the pot and after a minute or so, scrape the bottom of the pot to loosen those tasty bits of browned pork and gently stir to combine those flavours into the veg mixture. (Deglazing)
  • Allow this to simmer until the vinegar has all but evaporated but not completely.
  • Add the crispy pork back into the pot along with the 4 cups of beef broth. Bring this all to a boil then lower the heat to medium and let cook for approx 30 minutes.
  • Add the sweet potatoes and parsnips to the pot along with the two cups of water. Bring this again to a boil then return it to medium heat and simmer for another 30 minutes.
  • For a thicker broth: Combine the 2 tbsp of butter and 2 tbsp of flour and add it to the simmering pot during the 2nd 30 minute stretch. Stirring every so often for an even richness. 
  • Remove the bay leaf and its time for the taste test, at which point you can add any extra salt and/or pepper to your liking.
  • Serve with a fresh, crusty loaf of bread and accept the much deserved applause and adoration. 

vegetables

  • 2 cups peeled and cubed sweet potatoes
  • 2 cups diced parsnips
  • 2 cups chopped onions
  • 1 cup chopped carrot
  • 1 cup chopped celery

meat

  • 2 lb of pork tenderloin (or other preferred cut), trimmed and cut into 1-inch cubes
Person chopping vegetables

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