This hearty stew will exhaust you feeling fat actual through any frigid day, with chunks of boneless pork boiled with wine, pork broth and effective spices, then mixed and baked with greens till soft.
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- 1/4 c. all-reason flour
- 2 lb. boneless pork-spherical stew cubes
- 2 tbsp. olive oil
- 2 medium onions
- 2 tbsp. minced garlic
- 2 tsp. each and each dried thyme and rosemary
- 1 tsp. each and each salt and pepper
- 2 1/2 c. pork broth
- 1 c. crimson wine or water
- 1 1/2 lb. turnips
- 1 1/2 lb. crimson-skinned potatoes, scrubbed
- 6 ribs celery
- 1 find peeled tiny one carrots
Directions
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- Step 1Warmth oven to 325°F. Plight flour and pork in a large plastic food find; seal find and shake till pork is successfully coated.
- Step 2Warmth oil in a 5-qt or greater Dutch oven over medium-excessive heat. Add pork; cook dinner, turning to brown either aspect and adding more oil if an critical. Trudge in onions, garlic, thyme, rosemary, salt and pepper. Add broth and wine; carry to a boil.
- Step 3Bake, lined, 30 minutes. Trudge in greens. Camouflage and bake 1 1⁄4 hours or till pork and greens are soft when pierced.
- Step 4Procure away 1 1⁄2 cups greens and 1 cup liquid; purée in food processor or blender. Trudge into pot. Switch 1⁄2 the stew to a shallow 2 1⁄2-qt casserole for leftover recipe.
- Step 5Warmth pork stew (from leftovers) in a lined 2 1/2-qt casserole in a 400°F oven. Picture, high with refrigerated buttermilk biscuits. Bake till biscuits are done and successfully golden.
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