Pork and Grainy Mustard Stew

By The Canadian Living Test Kitchen

31 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	315315 cal
pro	37 g37g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	11 g11g carb
fibre	2 g2g fibre
chol	109 mg109mg chol
sodium	480 mg480mg sodium
% RDI:	-
calcium	55 calcium
iron	2323 iron
vit A	6969 vit A
vit C	1212 vit C
folate	1515 folate

Richly flavoured stews develop flavour as they sit in the refrigerator, making them perfect to reheat later in the week. Serve with boiled potatoes, or steamed rice and vegetable medley.

Ingredients

3 3lb lbpork braising cubes or pork shoulder blade boneless roasts, trimmed and cubed
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
4 carrots , chopped4 4carrotcarrots, chopped
2 celery stalks , chopped2 2celery stalkcelery stalks, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tsp dried thyme 1 1tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 cups sodium-reduced chicken stock 2 2cups cupssodium-reduced chicken stock
1/2 cup white wine 1/2 1/2cup cupwhite wine or sodium-reduced chicken stock
1 bay leaf 1 1bay leafbay leaves
1/4 cup grainy mustard 1/4 1/4cup cupgrainy mustard
3/4 cup frozen green peas 3/4 3/4cup cupfrozen green peas
1/4 cup minced fresh parsley 1/4 1/4cup cupminced fresh parsley

Preparation

Toss pork with 1 tbsp (15 mL) of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.

In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.

Add stock, wine, bay leaf and 1-1/2 cups (375 mL) water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.

Whisk together mustard, remaining flour and 2 tbsp (25 mL) water; stir into stew and simmer until thickened, 3 minutes. Stir in peas and parsley; heat through, 3 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 1 month; thaw in refrigerator.)

Source : Canadian Living Magazine: September 2007