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.
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.
