Pork Stew With Potatoes And Rosemary

This delicious pork stew recipe is from Martha Stewart's cookbook, One Pot. Potatoes and Rosemary is one of the four variations that was given in the book. 

There's 2 whole cups of red wine in the stew, with 2 cups of chicken stock. I have added about a cup of cooked black-eyed beans. Did not have any fresh button mushrooms, so I"ve used canned ones instead. The two sprigs of rosemary are from my garden pot. The pork pieces are first browned in a little oil, then remove and transfer to a plate. The onions, mushroom, pepper and rosemary are sauteed in a little oil until the onion softens, then stir in flour and cook for a minute. Add the red wine, bring to a boil, then add the chicken stock and the pork. Simmer until pork is tender, about 1 hour 15 minutes. If the gravy appears to have reduced a lot, add some water or stock. The potatoes, (canned mushrooms and beans) are added in, continue to simmer until the potatoes are tender. 

The stew smells so good while braising in the Dutch oven. 

This stew is so delicious. Soft tender pork full of flavour, with tender potatoes and beans. The gravy is so flavourful and tasty. We had this stew for dinner with my homemade Roasted Garlic and Rosemary Sourdough Bread, so good to mop up every last drop of the gravy! 

Pork Stew With Potatoes and Rosemary

(One Pot, From The Kitchens Of Martha Stewart Living)

1-1/2 pounds pork shoulder, cut into 1-inch pieces

coarse salt and freshly ground pepper

3 tablespoons olive oil

1 onion, sliced

8 ounces quartered button mushrooms

2 sprigs rosemary

2 teaspoons ground pepper

2 tablespoons all-purpose flour

2 cups dry red wine

2 cups low-sodium chicken broth

1 pound red or white potato, peeled and cut into 1-inch pieces

1 cup cooked black-eyed beans (my addition)

1. Season pork with salt and pepper. In a small Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add the pork and cook until browned, 5 to 7 minutes. Transfer to a plate. Add remaining tablespoon oil, the sliced onions, mushrooms, pepper and rosemary, cook for 7 minutes. Stir in flour and cook for 1 minute.
2. Add the red wine and bring to a boil for 1 minute. Add the broth and pork, and bring back to a boil. Reduce to a simmer; cook, partially covered, until pork is tender, about 1 hour and 15 minutes.
3. Add the potatoes, (together with the canned button mushrooms and the cooked beans, if using) and return to a boil. Reduce to a simmer, cook, partially covered, until the potatoes are tender.
4. Stir in parsley, and season with salt and pepper.

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