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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Wanted to make something a little different than the usual beef stew for dinner tonight. I'm serving with steamed rice (because the kids like it). I want to try with polenta though. Ingredients:
3 1/2 lbs pork steak, cubed |
2 large sweet onions, chopped |
4 large carrots, chopped |
2 cups chopped celery |
0.5 (4 ounce) can tomato paste |
4 garlic cloves, chopped |
2 tablespoons mushroom stock, base |
5 -6 cups water |
2 tablespoons olive oil |
1 sprig fresh rosemary |
salt and pepper |
Directions:
1. In a large stock pot brown the pork cubes in batches until well browned. Put to the side and reserve juices.
2. Add the olive oil to the pan and add the onion and cook until softened and starting to brown, about 5-6 minutes. Add the garlic, carrots and celery, stir to combine. Add the stock base and tomato paste and stir till the vegetables are coated.
3. Put pork and juices back in the pan and add the water. Add the sprig of rosemary.
4. Bring to a boil and reduce heat and simmer stirring occasionally for about 2-3 hours.
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