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Pork and Mushroom Stew

Food Network Canada
YIELDS
6 servings
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Ingredients

3
lb(s) boneless shoulder butt pork, roast
cup flour
2
tsp Italian herb seasoning
½
tsp salt
½
tsp pepper
3
Tbsp vegetable oil
2
onion, chopped
4
cloves garlic, minced
2
cup pearl onion, (284 g pkg), peeled
2
cup beef or chicken stock
1
bay leaf
4
cup Oyster or button mushroom, trimmed
½
cup frozen peas
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Directions

Step 1

Preheat oven to 350ºF (180ºC).

Step 2

Trim roast and cut into 1-inch (2.5 cm) cubes. In large bowl, whisk together flour and half each of the Italian herb seasoning, salt and pepper; add pork, in batches, and toss to coat. Reserve any leftover flour mixture. In large Dutch oven, heat oil over medium-high heat; brown pork in batches. Transfer to plate.

Step 3

Drain any fat from pan and reduce heat to medium; cook chopped onions, garlic and remaining Italian herb seasoning, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.

Step 4

Stir in pearl onions and reserved flour mixture; cook, stirring occasionally, for 5 minutes. Add stock and bay leaf; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any accumulated juices to pan.

Step 5

Cover and cook over medium-low heat, or in oven, until pork is tender, about 1 hour. Stir in mushrooms and peas; cook, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or freeze for up to 2 weeks and thaw in refrigerator for 48 hours before reheating.)

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