Pork Stew with Forgotten Vegetables Recipe

This hearty pork stew is perfect for a cold winter evening. The “forgotten vegetables” give it a unique and flavorful twist. Serve with crusty bread and a glass of red wine.

Ingredients

• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 cups diced carrots
• 2 cups diced parsnips
• 2 cups diced turnips
• 2 cups diced rutabaga
• 2 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Season the pork cubes with salt and pepper.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork and brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes.
4. Add the diced carrots, parsnips, turnips, and rutabaga to the pot. Sauté for 5-7 minutes, stirring occasionally.
5. Add the beef broth, red wine, bay leaves, and dried thyme to the pot. Bring to a simmer.
6. Return the pork to the pot. Cover and cook over low heat for 2-3 hours, or until the pork is tender and the vegetables are cooked through.
7. Discard the bay leaves and season with salt and pepper to taste. Serve hot.