Pork and Root Vegetable Stew

Pork and Root Vegetable Stew

Pork and Root Vegetable Stew

It’s stew season! I created this recipe in the craving of a stew with root vegetables such as rutabagas, turnips, sweet potatoes, amongst others. You can make this stew with whatever protein you’re craving; whether it be pork, beef, chicken, or turkey. Make sure to use whatever bones of the protein that you’re desiring for the stock.
Prep Time20 minutes
Cook Time4 hours 15 minutes
Course: Main Course
Keyword: main course, Pork, signature dishes, soup, vegetables
Author: Alex Gorgos

Equipment

  • 2 stock pots

Ingredients

Pork Stock

  • 5 lbs pork bones neck, rib, and shoulder bones
  • 1 gallon water
  • 1 medium white onion diced
  • 3 medium carrots diced
  • 3 ribs celery diced
  • 6 garlic cloves minced
  • 3 bay leaves

Pork and Root Vegetable Stew

  • 2 tbsp olive oil
  • 2 lbs pork shoulder cubed
  • 1/2 medium white onion finely chopped
  • 6 garlic cloves minced
  • 1 sweet potato peeled and diced
  • 1 rutabaga peeled and diced
  • 1 turnip peeled and diced
  • 3 parsnips diced
  • 3 carrots diced
  • 3 medium yellow potatoes diced
  • 1/2 cup parsley chopped
  • salt and pepper to taste
  • 1 cup cold water
  • 1/4 cup cornstarch

Instructions

  • Add all of the pork stock ingredients in a pot of boiling water. Simmer over low heat for 2 hours.
  • Strain the stock in a colander. Set aside.
  • In another pot, brown the pork shoulder over medium high heat for 10 minutes.
  • Add in the onion and garlic. Brown for 5 minutes.
  • Poor in the pork stock. Simmer for 1 hour over medium low heat.
  • Stir in all of the vegetables. Continue simmering over medium low heat for another hour.
  • Season with salt and pepper. Stir in the parsley.
  • Make a slurry out of cold water and cornstarch. Whisk in to the stew until the gravy thickens. Turn off the heat.