One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious.

Ingredients:

1/4 cup olive oil
1 medium onion, thinly sliced
12 oz. boneless pork (or veal) stew meat , cut into 1-inch pieces
1/2 cup drained, diced canned tomatoes (Italian-style Romas are best)
1 1/2 cup chicken stock or water
2-3 small white or yellow potatoes, peeled and cut into 1-inch pieces
1/2 cup frozen or fresh peas
1/2 tsp. salt
freshly ground black pepper, to taste
minced parsley for garnish

Method:

1. In a large, deep skillet or casserole, heat the olive oil and saute the sliced onion over medium heat until onion softens, about three minutes.
2. Add the meat and brown lightly, stirring occasionally.
3. Add the tomatoes, salt, and a generous amount of black pepper. Stir.
4. Pour in chicken broth or water until it just barely covers the meat. Cook at a simmer, uncovered, for approximately 90 minutes. If the stew gets too dry, add a little more water or chicken stock.
5. Add potatoes to the pan and cook until fork-tender, but not mushy — about 15-20 minutes.
6. To finish, add peas and parsley and cook for an additional two minutes or so, just to heat the peas through. Taste for salt and pepper; adjust, if necessary.
7. If the stew is a bit thin, add a 50/50 water/cornstarch paste to thicken it.

Serve with rice or pasta on the side. The stew is pictured here with buttered farfalle. Gnocchi is also a great accompaniment.

FOR MORE RESTAURANT REVIEWS GO HERE.

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

CLICK HERE AND RECEIVE WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE, AND DRINK OF THE WEEK.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

[envira-gallery slug=”food-logos”]