Savory Pork Stew

Ingredients:

  • 2 lbs pork shoulder, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 4 potatoes, peeled and diced
  • 1 cup mushrooms, sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 4 cups chicken broth
  • 2 pork or chicken stock cubes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Ingredients:
    • Cut the pork shoulder into bite-sized pieces.
    • Chop the onion and mince the garlic.
    • Slice the carrots and celery.
    • Peel and dice the potatoes.
    • Slice the mushrooms.
    • Trim and cut the green beans.
  2. Sear the Pork:
    • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
    • Add the pork pieces and sear until they are browned on all sides. Remove the pork and set it aside.
  3. Sauté the Vegetables:
    • In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
    • Add the sliced carrots, celery, potatoes, and mushrooms. Cook for about 5 minutes, stirring occasionally.
  4. Add the Broth and Spices:
    • Pour in the chicken broth and add the stock cubes, stirring until they dissolve.
    • Add the bay leaf, dried thyme, dried rosemary, paprika, salt, and pepper.
  5. Simmer the Stew:
    • Return the seared pork to the pot.
    • Bring the stew to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the vegetables are tender and the pork is cooked through.
  6. Add the Green Beans:
    • Add the green beans to the pot.
    • Continue to simmer for another 10 minutes, until the green beans are tender but still bright green.
  7. Finish and Serve:
    • Remove the bay leaf from the stew.
    • Taste and adjust the seasoning with salt and pepper if needed.
    • Garnish with freshly chopped parsley.
  8. Enjoy:
    • Serve the pork stew hot, with a side of crusty bread or over a bed of rice if desired.