This highly adaptable classic pork stew is hearty and comforting.
you’re free to use any fresh herb and switch up the root vegetables to suit your taste.
Turnips, sweet potatoes or rutabaga would all work beautifully.
Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Add half of the pork; cook, undisturbed, until browned on the bottom, about 3 minutes.
Stir and continue cooking, stirring occasionally, until browned on all sides, about 3 minutes.
Transfer the meat to a clean bowl; repeat with the remaining pork.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Reduce heat to medium.
Add onion to the pot; cook, stirring often, until softened, 3 to 5 minutes.
Add garlic and herbs; cook, stirring constantly, until fragrant, about 1 minute.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Add tomato paste; cook, stirring constantly, until the tomato paste darkens, about 1 minute.
Stir in potatoes, carrots, parsnips and mushrooms.
Cover and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Transfer 1/4 cup of the liquid to a small bowl; whisk in cornstarch to make a slurry.
Stir the slurry back into the stew; increase heat to medium.
Remove from heat; stir in vinegar and remove and discard bay leaves.
Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely
Garnish with chopped parsley, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
