Pork and Potato Stew (Print Version)
# Ingredients:
01 -
2 tablespoons fresh parsley, chopped.
02 -
1 bay leaf.
03 -
2 tablespoons Worcestershire sauce.
04 -
1 teaspoon dried rosemary.
05 -
1 teaspoon dried thyme.
06 -
3 large carrots, sliced.
07 -
4 medium russet potatoes, cubed.
08 -
14.5 ounces diced tomatoes with their liquid.
09 -
4 cups chicken or veggie broth.
10 -
2 tablespoons flour.
11 -
3 cloves garlic, minced.
12 -
1 large onion, chopped up.
13 -
2 tablespoons olive oil.
14 -
1/2 teaspoon ground black pepper.
15 -
1 teaspoon kosher salt.
16 -
1.5 pounds of pork tenderloin, diced.
# Instructions:
01 -
Top it off with some parsley.
02 -
Toss out the bay leaf before serving.
03 -
Sprinkle extra salt and pepper if needed.
04 -
Cover and let simmer for around 1.5 to 2 hours.
05 -
Crank the heat up, then drop it to let it bubble gently.
06 -
Throw in everything else left on the list.
07 -
Pop the browned pork back in.
08 -
Pour in the broth and scrape up the tasty bits at the bottom.
09 -
Mix in the flour and cook for just a minute.
10 -
Cook the onion and garlic until soft.
11 -
Season the pork and sear it in batches.
12 -
Warm the oil in a big pot over medium heat.
# Notes:
01 -
Amazing for chilly days.
02 -
You can switch to a slow cooker for this.
03 -
Tastes even better the next day.
04 -
Store leftovers in the freezer.
05 -
Pair it with fresh bread.