When the weather turns chilly, there’s nothing quite like a hearty stew to warm you up from the inside out. Our French Pork Stew recipe combines tender pork, aromatic herbs, and savory vegetables to create a dish that’s both comforting and delicious. Perfect for a cozy Sunday dinner or special occasion, this stew is sure to become a family favorite. Let’s get cooking!
French Pork Stew
Ingredients:
– 2 lbs pork shoulder, cut into 1-inch cubes
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 cup red wine
– 2 cups beef broth
– 1 can diced tomatoes
– 2 bay leaves
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the pork cubes and sear until browned on all sides, about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is soft and translucent, about 3-4 minutes.
3. Stir in the sliced carrots and chopped celery. Cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
5. Add the beef broth, diced tomatoes, bay leaves, dried thyme, salt, and pepper to the pot. Stir everything together to combine.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 2-2.5 hours, or until the pork is tender and the flavors have melded together.
7. Taste and adjust the seasoning with salt and pepper if needed. Remove the bay leaves before serving.
8. To serve, ladle the French Pork Stew into bowls and garnish with fresh parsley for a pop of color and freshness.
Enjoy this French Pork Stew with a side of crusty bread or over a bed of creamy mashed potatoes for a truly comforting meal. The rich flavors and tender pork will make this stew a standout dish at any gathering. Feel free to make a double batch and freeze the leftovers for a quick and satisfying meal on busy weeknights. Bon appétit!
