PORK & CARROT STEW

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 2 hours & 10 minutes
  • Portion size 2 servings
  • Credits : Canadian Living Magazine: December 2021

Ingredients

Method

Season pork cubes with salt and pepper. In Dutch oven, melt butter over medium heat. Cook pork, in batches, until golden brown on all sides, about 5 minutes. Transfer meat to plate; set aside.

In same Dutch oven, add onions. Cook, stirring often, scraping up browned bits from bottom of pan with wooden spoon, until softened, about 5 minutes. Set aside with meat.

Preheat oven to 325°F. In same Dutch oven, stir Worcestershire sauce with mustard, scraping up browned bits from bottom of pan with wooden spoon. Cook, without stirring, until mixture begins to caramelize, about 30 seconds. Return reserved meat and onions to Dutch oven. Add carrots, broth and bay leaf.

Cover and bake until meat is tender, about 1 1/2 hours. Remove and discard bay leaf. Season with salt and pepper, if desired. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 2 months. Thaw in refrigerator and reheat in saucepan over low heat before serving.)

Nutritional facts Per serving: about

  • Iron 2.2 mg
  • Fibre 2 g
  • Sodium 800 mg
  • Sugars 7 g
  • Protein 28 g
  • Calories 315
  • Total fat 15 g
  • Cholesterol 85 mg
  • Saturated fat 7 g
  • Total carbohydrate 16 g
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Lunch & Dinner

Pork & Carrot Stew

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