Pork Stew

 

by Melissa Cookston 

2 pounds Boston butt, trimmed and cut into small pieces

1 cup beef stock

1/2 bottle good red wine

1 yellow onion, diced

1 bell pepper, diced

2 stalks celery, diced

1/2 cup shredded carrots

2 cloves garlic, minced

1/4 cup cooking oil, divided

1/2 cup flour

3 tablespoons tomato paste

2 tablespoons salt

1 tablespoon pepper

1 tablespoon Hungarian paprika

1 cup cooked egg noodles, per person

2 bay leaves

4 stems Italian parsley

4 sprigs thyme

 

Preheat oven to 325 degrees F. In a Dutch oven, heat half of your oil. Working in batches, lightly flour pork pieces then brown. Remove and set aside. Use remaining oil as needed.

 

Add onions, celery, carrots and bell pepper. Cook for 5-6 minutes, or until getting soft and translucent. Add garlic and continue to cook for 3 minutes. Add tomato paste and bay leaves and cook for 4 minutes. Deglaze pan with red wine and cook until reduced by half.

 

Add pork back to pan along with salt, pepper and paprika. Tie parsley and thyme together and add to pot. Add beef stock, and water if necessary, to get liquid to top level of pork. Place in oven and cook for 3 hours or until super tender. Remove, adjust seasonings, and serve over egg noodles.

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