Pork Stew Recipe
Ingredients
| Cooking oil | 2 Tablespoon | |
| Pork shoulder | 3 Pound | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Onion | 1 Large | |
| Leek | 1 | |
| Celery stalks with leaves | 2 | |
| Carrot | 1 | |
| Parsnip | 1 | |
| Flour | 2 Tablespoon | |
| Boiling water | 6 Cup (96 tbs) | |
| Chopped parsley | 1⁄2 Cup (8 tbs) | |
| Bay leaf | 1 Small | |
| Thyme leaf | 1⁄2 Teaspoon | |
| Whole cloves | 3 | |
| Garlic | 1 Clove (5 gm) | |
| Carrots | 3 | |
| Parsnips | 3 | |
| Potatoes | 6 Medium |
Directions
Heat oil in large heavy saucepan or Dutch oven.
Add pork and sprinkle meat with 1 tsp. salt and pepper.
Brown meat well on all sides.
Add onion, leek, celery, 1 carrot and 1 parsnip and continue cooking and stirring until vegetables are lightly browned.
Sprinkle with flour and stir to blend.
Add boiling water to cover, stir well and bring to a boil.
Add '> cup parsley, bay leaf, thyme, cloves, 1 tsp. salt and garlic.
Turn down heat, cover tightly and simmer until meat is beginning to get tender, about 1 hour.
Add i carrots, 3 parsnips and potatoes, cover again and continue simmering until vegetables and meat are all tender, about 45 minutes.
Sprinkle with 1/2 cup chopped parsley.
Note: If leeks are not available, use 4 green onions or shallots with tops.
Add pork and sprinkle meat with 1 tsp. salt and pepper.
Brown meat well on all sides.
Add onion, leek, celery, 1 carrot and 1 parsnip and continue cooking and stirring until vegetables are lightly browned.
Sprinkle with flour and stir to blend.
Add boiling water to cover, stir well and bring to a boil.
Add '> cup parsley, bay leaf, thyme, cloves, 1 tsp. salt and garlic.
Turn down heat, cover tightly and simmer until meat is beginning to get tender, about 1 hour.
Add i carrots, 3 parsnips and potatoes, cover again and continue simmering until vegetables and meat are all tender, about 45 minutes.
Sprinkle with 1/2 cup chopped parsley.
Note: If leeks are not available, use 4 green onions or shallots with tops.
Chef
