DOUBLE FENNEL PORK STEW
Autumnal comfort food, something a little different. A variation would be 1 carrot and 1 parsnip, instead of all carrots. Good served with fresh, warm crusty bread spread with warm roasted garlic, or cubes of toasted buttered "everything" bagels. Suggested dessert is an apple or pear crisp with ice cream or custard topping.
Provided by Cecily Parsley
Categories Stew
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan.
- Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel.
- Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.
Nutrition Facts : Calories 473.7, Fat 25.4, SaturatedFat 7.9, Cholesterol 107.3, Sodium 414.6, Carbohydrate 24.9, Fiber 6.7, Sugar 6.8, Protein 37
FENNEL AND TOMATO PORK STEW
Make and share this Fennel and Tomato Pork Stew recipe from Food.com.
Provided by Irmgard
Categories Stew
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle the pork with half of the salt and pepper.
- In a large shallow Dutch oven, heat half of the oil over medium-high heat.
- Brown the pork in batches and adding more oil if necessary.
- Transfer to the slow cooker.
- Drain any fat from the pan and add the remaining oil.
- Cook the onion, carrots, celery, garlic, fennel seeds and remaining salt and pepper over medium heat until softened and slightly golden, about 8 minutes.
- Add the stock, scraping up the brown bits from the pan.
- Pour into the slow cooker.
- Add the tomatoes and thyme to the slow cooker.
- Cover and cook on low for 6 to 7 hours or until the pork is tender.
- In a small bowl, whisk the flour with 2 tablespoons water.
- Whisk into the slow cooker.
- Stir in the olives.
- Cover and cook on high for 15 minutes or until thickened.
- Stir in the parsley.
Nutrition Facts : Calories 763.8, Fat 46.7, SaturatedFat 14.7, Cholesterol 216.6, Sodium 664.5, Carbohydrate 22.9, Fiber 5.1, Sugar 9.5, Protein 62.4
TUSCAN PORK STEW
Tender chunks of pork slowly cook in a nicely seasoned, wine-infused sauce. Add some crushed red pepper flakes to this pork stew for a little extra kick.-Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown pork in oil; drain. Transfer to a 5-qt. slow cooker., Stir in the tomatoes, broth, vegetable blend, wine, marmalade, garlic, oregano, fennel seed, pepper and, if desired, pepper flakes. Cover and cook on low 8-10 hours, until meat is tender., Combine cornstarch and water until smooth; gradually stir into stew. Cover and cook on high about 30 minutes, until thickened. Serve with fettuccine if desired.
Nutrition Facts : Calories 235 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 548mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
QUICK TOMATO PORK STEW
Although pork tenderloin is an expensive cut of meat, it cooks quickly and has great flavor. Buy a 1- to 2-pound section, cut it up and store it in the freezer and thaw a piece when you want to make a quick stew.
Provided by Magikal Martha
Categories Chowders
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Salt and freshly ground black pepper to taste.
- Coat meat in seasoned flour and sauté in oil until browned. Remove from pot and reserve.
- Add onion, garlic, and bell pepper to same pot and sauté until soft but not brown.
- Mix in spices and continue cooking for another minute; then add the stock.
- Bring to a boil, add potatoes, and reduce heat to a simmer.
- Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork.
- Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.
Nutrition Facts : Calories 293.7, Fat 11.9, SaturatedFat 2.5, Cholesterol 41, Sodium 211.3, Carbohydrate 29.3, Fiber 3.9, Sugar 7.1, Protein 18.3
FENNEL & TOMATO GRATIN
This is a great meat-free main dish with a salad, or serve it with roast pork or lamb
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 1h10m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp of the olive oil in a saucepan, then add the fennel, cover and stew over a low heat for 15 mins. Add the garlic and continue to cook for 10-20 mins until the fennel is soft (the timing depends on how thick the fennel is). Add the tomatoes and simmer, uncovered, for 10 mins until the fennel is coated in a thick tomato sauce. Tip everything into a shallow gratin dish. Heat oven to 200C/180C fan/gas 6.
- While the fennel is cooking, tip all the topping ingredients except the olives into a food processor and blitz to crumbs. Add the olives and pulse until chopped, but not blended. Scatter the crumbs generously over the fennel, drizzle with the rest of the oil, then bake for 20 mins until golden.
Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.86 milligram of sodium
PROVENCAL PORK STEW WITH FENNEL AND OLIVES
I made this from a recipe I found in Cooking Light this month. It was a great recipe, but trust me when I tell you to cook it, cool it, put it in the fridge, and serve it the NEXT NIGHT! It was soooooooo much better the 2nd day! The stew was a lot richer and all the flavors just intensified over night... Mmmm.
Provided by A la Carte
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 tsp of the oil in a large dutch oven over medium heat. Add fennel and onion and saute for 8 minutes until tender. Add the garlic and saute 2 minutes more.
- Spoon the fennel mixture into a bowl and put aside for now.
- Place the flour in a shallow powl. Dredge the pork in flour, shaking off excess.
- Heat remaining oil in the dutch oven over medium high heat. Add half of the pork and sprinkle with salt and pepper. Cook 6 minutes browning on all sides. Repeat with the remaining pork.
- Add wine to the pan, scraping up the browned bits. Stir in fennel mixture, broth, herbes and tomatoes and bring to a boil.
- Cover and reduce heat. Simmer for 45 minutes. Stir in remaining salt and pepper and the olives. Simmer 10 minutes more.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 397.9, Fat 12.5, SaturatedFat 3.5, Cholesterol 99.8, Sodium 538.6, Carbohydrate 29, Fiber 6.1, Sugar 9.4, Protein 36.2
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FENNEL & PORK STEW - EATINGWELL.COM
From eatingwell.com
4.8/5 (4)Total Time 5 hrsAuthor Jim RomanoffCalories 249 per serving
- Spread fennel and onion in an even layer in a 5- to 6-quart slow cooker. Cover and refrigerate fennel fronds.
- Sprinkle pork with 3/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet or Dutch oven over medium-high heat. Add about half the pork and cook until brown, 4 to 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and pork. Add wine to the pan and scrape up any browned bits; remove from the heat.
- Sprinkle garlic, rosemary, oregano and the remaining 3/4 teaspoon each salt and pepper over the pork. Top with the drained tomatoes and pour in the wine from the skillet.
- Cover and cook for 5 hours on High or 7 to 8 hours on Low. Stir the stew well to combine; serve garnished with the reserved fronds.
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