Savory Pork Stew

Ingredients and Weight:

• Pork shoulder, boneless and skinless: 3 pounds
• Olive oil: 1/4 cup
• Onion, chopped: 1 large
• Carrots, chopped: 2 medium
• Celery, chopped: 2 stalks
• Garlic, minced: 3 cloves
• Flour, all-purpose: 1/4 cup
• Beef broth: 3 cups
• Red wine: 1 cup
• Worcestershire sauce: 2 tablespoons
• Bay leaves: 2
• Fresh thyme, chopped: 2 tablespoons
• Salt and pepper to taste
• Potatoes, peeled and cubed: 1 pound
• Peas, frozen: 1 cup

Preparation Time:

30 minutes

Cooking Time:

2 hours

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Cut the pork into 1-inch cubes and season with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Brown the pork cubes in batches, removing them to a plate as they brown.
4. Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add the garlic and cook for another minute until fragrant.
6. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute to remove the raw flour taste.
7. Gradually whisk in the beef broth and red wine. Add the Worcestershire sauce, bay leaves, thyme, and salt and pepper to taste.
8. Return the pork to the pot and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
9. Add the potatoes and peas and cook for an additional 30-45 minutes, or until the potatoes are tender.

Nutritional Information:

• Calories: 450 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 45 grams

Dish Characteristics:

• Savory and hearty
• Rich and flavorful
• Tender pork and vegetables
• Perfect for a cold winter night

User Comments:

• "This stew is absolutely delicious! The pork is so tender and the vegetables are perfectly cooked." - John Smith
• "I made this for a dinner party and it was a huge hit. Everyone loved it." - Jane Doe
• "I'm not a big fan of pork, but this stew changed my mind. It's so good!" - Susan Brown

Special Precautions and Tips:

• If you can't find boneless and skinless pork shoulder, you can use bone-in pork shoulder and remove the bones and skin after cooking.
• If you don't have red wine, you can substitute with another type of dark red wine or even beef broth.
• Serve the stew with crusty bread to soak up all the delicious juices.