Thanks to a nasty head cold, I spent my New Year's Day lying in bed nursing a nasty head cold. Thankfully I had this delicious, hearty Pork Stew to help heal my winter blues.
Pork Seasoning Ingredients
1 pound pork shoulder, cubed in 1 inch pieces
1 tablespoon salt
3 garlic cloves, minced
1 tablespoon butter
3 garlic gloves, minced
½ cup flour
3 leaks (only white and light green portion), sliced in thin rounds
1.5 pound carrots, peeled and cubed in ½ inch pieces
1.5 pound yukon gold potatoes, peeled and cubed in ½ inch pieces
½ cup navy beans
½ cup peas
4.5 cups low-sodium chicken broth
2 bay leaves
8-10 sprigs marjoram and thyme
Salt and pepper to taste
Mix salt, garlic, and pork in a bowl. Cover and chill for a minimum of 2 hours.
In a Dutch oven heat butter at high temp and cook pork, turning occasionally, until browned on all sides. Transfer pork to a plate.
Add remaining garlic, leaks and 1-2 tablespoon of chicken broth to Dutch oven, sauté until cooked, 5-8 minutes.
In a second bowl add flour and coat pork in flour. Add flour-coated pork back into the Dutch oven, and mix well with sautéed mixture.
Add carrots, potatoes and chicken broth to Dutch oven and mix well.
Place bay leaves, marjoram and thyme springs on top and bring stew to boil.
Reduce heat to low, cover and simmer for 2.5 hours stirring occasionally.
Add peas and navy beans to stew and simmer uncovered for 30 minutes.
Season with salt and pepper to desired taste, and eat.