- Prep time 45 minutes
- Total time 3 hours & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2022
In large Dutch oven, melt butter over medium heat. Add pork belly and onions; cook, stirring constantly, for 3 minutes. Season beef with salt and pepper. Add beef to Dutch oven and cook, stirring often, until beef is golden, about 5 minutes. Transfer mixture to large bowl. Set aside.
Deglaze Dutch oven. Add carrots and celery and cook, stirring often, for 2 minutes. Sprinkle carrots and celery with flour; cook, stirring constantly, for 1 minute. Stir in tomato paste. Add wine and veal stock; bring to boil, scraping browned bits from bottom of pan. Reduce heat to medium and simmer for 2 minutes. Using butcher’s twine, tie together parsley, thyme and bay leaf; add to Dutch oven. Add reserved meat mixture, stirring well. Cover Dutch oven; simmer over low heat until meat is tender, 2 to 2 1/2 hours.
Meanwhile, in large skillet, melt butter over high heat. Add mushrooms and cook, stirring often, until mushrooms are golden, about 5 minutes. Season with salt and pepper.
Discard tied herbs. Add mushrooms to Dutch oven, mixing well. (Make-ahead: Can be stored in airtight container and refrigerated
for up to 3 days or frozen for up to 2 months.) Serve with Potatoes with Butter and Chives, if desired.
Nutritional facts PER SERVING
- Iron 6.1 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 5 g
- Protein 55 g
- Calories 465
- Total fat 21 g
- Cholesterol 175 mg
- Saturated fat 9 g
- Total carbohydrate 13 g