Savory Pork Stew with Vegetables Recipe

Directions

• Generously season pork pieces with salt and black pepper. Then lightly coat the pork pieces with flour.
• Cook bacon pieces over medium-high heat in stock pot or Dutch oven. Cook until it’s almost crispy, but not quite. Remove bacon and set aside.
• Place pork cubes into bacon grease and brown all sides. Don’t over-crowd the pot; you will likely need to do this step in couple batches.
• Add a Tablespoon of olive oil to the pot. Then add onions, carrots, and celery. Cook until onions are translucent (but not brown). Then add garlic and mushrooms, and cook another two minutes.
• Deglaze pot by adding red wine and scraping the bottom with a wooden spoon. Let cook until liquid in pot is reduced by at least half.
• Add beef stock and tomato paste. Whisk thoroughly until everything is incorporated.
• Stir in Worcestershire sauce, rosemary, thyme, garlic powder, onion powder, smoked paprika, and bay leaves.
  Add potatoes, cooked bacon, and pork pieces.
• Bring everything up to a boil, and then reduce to a low simmer. Simmer on low for 1 hour.
• Remove and discard rosemary sprig, thyme sprigs, and bay leaves.
• If the stew isn’t thick enough for your liking, add a cornstarch slurry: Thoroughly mix together 1 Tablespoon cornstarch with 1 Tablespoon cold water. Add in half of the slurry to the stew and stir regularly over the next 5 minutes. If still not thicken enough, stir in the rest of the slurry.
• Serve. Garnish with chopped fresh parsley.