Autumn Pork Stew Food

AUTUMN PORK STEW

Steps:

• In a large Dutch oven or heavy bottomed pot, place olive oil and bacon and cook over medium high for 8-10 minutes until the bacon is crispy.
• Add the onions and lower heat to medium low and cook for 20 minutes, stirring occasionally.
• Add garlic and cook for one minute.
• With a slotted spoon or spider, remove bacon and onion mixture to a large bowl.
• Lay pork pieces out and salt and pepper both sides.
• Heat the pot with the bacon fat to medium high and once hot, sear meat in three or four batches. Do not over crowd pan and sear each side for three to four minutes. Remove to bowl with bacon and onions as you sear each batch. The searing process should take 30-40 minutes total. Don't rush this step; just make sure each piece is nice and golden brown.
• Once the last batch is done, pour the bowl back in the pot and add the white wine. Stir to get all brown bits from bottom of pot.
• Add carrots, apples, apple sauce, one can of stock and bay leaves. Bring to boil, lower to a simmer, and place cover partially on. Simmer for two hours, stirring occasionally.
• After two hours, add second can of stock and the potatoes and bring to a rolling simmer. Cook five minutes then add squash and cook for an additional 15 minutes. (Be careful at this point as the mixture will be thick and if not watched, may stick and burn). The pork is very tender so as you stir, try not to break the meat up too much.
• Once the potatoes and squash are cooked, serve stew in bowls.

RICH AUTUMN PORK STEW WITH BEER

Steps:

• 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
• 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
• 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

ZESTY AUTUMN PORK STEW

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

ZESTY AUTUMN PORK STEW

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until browned.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.
• RECIPE TIP:.
• Canned vacuum-packed sweet potatoes, cubed, can be substituted for the fresh sweet potatoes. Add them after you reduce the heat in step 2, and remember to stir the mixture gently, because canned sweet potatoes are very soft and tender.