Pork and Fall Vegetable Stew
Created By : littleke
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Prep Time |
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35 minutes |
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Cook Time |
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4 hours and 0 minutes |
| Serves 12 |
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2
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lb cubed pork roast
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1
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lb Italian sausage (bulk) (no casings or casings removed)
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3
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portobello mushroom cap chopped
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5
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waxy potatoes (such as russian fingerling) small dice
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1
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leek (greens removed, and white thinly sliced)
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2
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sweet onion sliced
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2
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carrots small dice
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2
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parsnips small dice
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3
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celery stalks chopped
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1
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bay leaf
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3
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tbsp fresh thyme leaves minced, stems discarded
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3
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tbsp fresh parsley minced
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3
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whole black peppercorns
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1
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cup dry red wine
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1
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can diced tomatoes (15 oz drained)
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1
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qt water
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1
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qt chicken stock
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1/8
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cup flour
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1/8
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cup butter
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kosher salt (to taste)
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fresh cracked black pepper (to taste)
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1/4
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tbsp marsala wine
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In a large (2 gallon) soup pot brown italian sausage and pork in a little oil over medium high heat. Remove meat from pan.
Reduce heat to medium and add onions and leeks. Allow onions to cook, stirring occasionally for 7-10 minutes, or until they are beginning to turn golden brown. Add mushrooms. Cook and stir until mushrooms and onions are nicely browned. Add carrots, parsnips and celery. Continue to cook until vegetable are lightly browned. Add garlic and cook for 1 minute.
Deglaze pot with marsala wine. Stir wine into vegetable mixture being careful to scrape up all of the caramelized bits off of the bottom of the pot. Cook until most of liquid is dissolved.
Add red wine, cook for 2-3 minutes. Add chicken stock, water, tomatoes, bay leaf, thyme, parsley, peppercorns to pot.
Return meat to pot. Bring to a boil, then cover, reduce heat to low and simmer for 1-2 hours, until meat is tender and vegetables are cooked through.
Skim fat from stew.
Add potatoes to stew. Bring to a boil, simmer for 20-30 minutes until potatoes are tender. Serve.