Springtime Pork Stew with Creamy Polenta
Stews are not only to warm your soul during the winter months; packed with herbs and a splash of red wine, a savoury stew cooked with fresh pork can be the perfect springtime dish. I busted out my La Crueset French Oven and served my friends this Springtime Pork Stew enhanced with rosemary and sage. I did all my prep work and simmering the night before, and then let it simmer for another hour the next day before my friends showed up. Served with creamy polenta, we were all digging in for seconds.
3 pounds boneless pork shoulder, cut into 2-inch cubes
3 tbps canola oil
2 celery rib, finely chopped
2 carrot, finely chopped
1 small red onion, finely chopped
1 cup mushrooms, cut in half
2 large garlic clove, thinly sliced
1 tbsp sage, finely chopped or ground
1 tbsp very finely chopped rosemary
red pepper flakes
1 cup dry red wine
2 tomatoes, diced
3 cups chicken stock or low-sodium broth
1 can black beans, drained and rinsed
- Add canola oil to medium enameled cast-iron French/Dutch oven or pot on medium heat. When oil is hot add the pork cubes and brown in batches, moving to a side plate until all meat is browned.
- When all of the pork is browned, add back to pot along with celery, carrot, red onion and garlic and cook over moderate heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes.
- Add rosemary, season with salt and a pinch of red pepper flakes and cook for 1 minute.
- Add the wine and simmer over moderate heat until it’s nearly evaporated, about 10 minutes. Stir in the tomatoes and black beans. Add the chicken stock and bring to a boil.
- Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 1 hour and a half to two hours.
Serve as desired or with a simple creamy polenta. Enjoy!