Tender Meat Vegetable Stew (Print)

Tender chunks of meat and vegetables gently simmer in a rich, creamy broth for a comforting one-pot meal.

# Ingredients:

→ Seasonings

01 - 1 teaspoon dried rosemary
02 - 1 teaspoon dried thyme
03 - 0.75 teaspoon dried oregano
04 - 0.75 teaspoon ground sage
05 - 0.5 teaspoon black pepper
06 - 0.5 teaspoon celery salt

→ Main

07 - 1.1 kg pork butt (Boston butt), trimmed and cut into 2.5 cm cubes
08 - 2.25 teaspoons salt
09 - 3 tablespoons flour
10 - 2-3 tablespoons olive oil

→ For Stew

11 - 180 ml dry white wine
12 - 3 tablespoons unsalted butter
13 - 1 yellow onion, diced
14 - 4 medium carrots, diced
15 - 3 stalks celery, diced
16 - 4 cloves garlic, minced
17 - 2 teaspoons Worcestershire sauce
18 - 1 teaspoon Dijon mustard
19 - 1 teaspoon hot sauce
20 - 1/3 cup (40 g) flour
21 - 1.2 litres chicken broth
22 - 120 ml heavy cream
23 - 1 beef bouillon cube
24 - 2 bay leaves
25 - 450 g baby red potatoes, halved or quartered, skins on
26 - Salt and pepper, to taste

# Steps:

01 - Combine dried rosemary, thyme, oregano, sage, black pepper, and celery salt in a small bowl and set aside.
02 - Trim pork butt and cut into 2.5 cm cubes, discarding excess fat. Sprinkle pork with 2.25 teaspoons salt and half the seasoning blend, then toss with 3 tablespoons flour to coat evenly.
03 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown pork in batches on all sides, about 45 seconds per side, adding more oil as needed. Remove browned pieces and set aside.
04 - With the heat off, add dry white wine and return heat to medium. Scrape browned bits from the bottom with a silicone spatula, reducing wine by half, about 6 minutes.
05 - Add butter, then stir in diced onion, carrots, and celery. Optionally season vegetables with up to 0.5 teaspoon salt. Sauté for 5 minutes until softened.
06 - Mix in minced garlic, Worcestershire sauce, Dijon mustard, hot sauce, and remaining seasoning blend. Stir to combine.
07 - Sprinkle 40 g flour over the vegetable mixture and cook, stirring constantly, for 2 minutes.
08 - Gradually add chicken broth in small splashes, stirring to maintain a thick consistency. Add heavy cream in the same manner, whisking until smooth.
09 - Drop in beef bouillon cube and bay leaves. Bring mixture to a gentle boil, then reduce to a simmer.
10 - Return browned pork and any accumulated juices to the pot. Gently simmer, partially covered and stirring occasionally, for 40 minutes. Avoid rapid boiling to ensure tenderness.
11 - Cut baby potatoes into halves or quarters, season with salt and pepper, then add to the pot. Continue to simmer gently until potatoes are fork-tender, about 20 minutes.
12 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.

# Additional Notes:

01 - For best results, use pork butt for tender and flavorful stew; shoulder, belly, or cheeks are suitable alternatives.
02 - Avoid boiling the stew to prevent tough meat; low and slow simmering yields the most tender texture.
03 - For a thicker stew, reduce broth or thicken with a cornstarch slurry at the end.
04 - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Avoid overcooking potatoes if freezing.
05 - Add green peas, corn, or green beans in the final 10 minutes for extra vegetables, or garnish with crisp bacon.

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