Crimson meat Stew

Crimson meat Stew

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This hearty stew will preserve you feeling rotund at some stage in any chilly day, with chunks of boneless pork boiled with wine, pork broth and toothsome spices, then mixed and baked with vegetables unless nonetheless.

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  • 1/4 c. all-cause flour
  • 2 lb. boneless pork-spherical stew cubes
  • 2 tbsp. olive oil
  • 2 medium onions
  • 2 tbsp. minced garlic
  • 2 tsp. each and each dried thyme and rosemary
  • 1 tsp. each and each salt and pepper
  • 2 1/2 c. pork broth
  • 1 c. red wine or water
  • 1 1/2 lb. turnips
  • 1 1/2 lb. red-skinned potatoes, scrubbed
  • 6 ribs celery
  • 1 derive peeled toddler carrots


    1. Step 1Warmth oven to 325°F. Region flour and pork in a huge plastic food derive; seal derive and shake unless pork is successfully lined.
    2. Step 2Warmth oil in a 5-qt or bigger Dutch oven over medium-excessive heat. Add pork; cook dinner, turning to brown each and both sides and alongside with more oil if wanted. Scramble in onions, garlic, thyme, rosemary, salt and pepper. Add broth and wine; raise to a boil.
    3. Step 3Bake, lined, Half-hour. Scramble in vegetables. Duvet and bake 1 1⁄4 hours or unless pork and vegetables are nonetheless when pierced.
    4. Step 4Eradicate 1 1⁄2 cups vegetables and 1 cup liquid; purée in food processor or blender. Scramble into pot. Switch 1⁄2 the stew to a shallow 2 1⁄2-qt casserole for leftover recipe.
    5. Step 5Warmth pork stew (from leftovers) in a lined 2 1/2-qt casserole in a 400°F oven. Uncover, top with refrigerated buttermilk biscuits. Bake unless biscuits are performed and correctly golden.

Crimson meat-Stew

Marcus Tullis

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