Warm up your family with this comforting and hearty pork stew, slow-cooked to perfection. Tender chunks of pork and carrots are simmered in a rich, flavorful sauce, creating the ultimate home-cooked meal. This dish is perfect for a chilly evening and is sure to become a new family favorite. Serve it with creamy mashed potatoes, crusty bread, or buckwheat groats to soak up every last drop of that delicious sauce.
Ingredients:
- 900 g (2 lbs) pork loin, cut into 4 cm (1.5-inch) cubes
- Salt and black pepper to taste
- 60 g (4 tablespoons) unsalted butter
- 3 medium onions, quartered
- 120 ml (1/2 cup) Worcestershire sauce
- 45 g (3 tablespoons) grainy mustard
- 8 medium carrots, peeled and cut in half lengthwise
- 500 ml (2 cups) low-sodium chicken broth
- 1 bay leaf
Preparation:
- Season and Sear the Pork: Season the pork cubes generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Working in batches, brown the pork on all sides until golden (about 5 minutes per batch). Transfer the browned pork to a plate.
- Sauté the Onions: In the same pot, add the quartered onions. Sauté, stirring frequently and scraping up the browned bits from the bottom of the pot with a wooden spoon, until the onions are soft (about 5 minutes). Add the onions to the plate with the pork.
- Create the Sauce Base: Preheat your oven to 160°C (325°F). In the pot, combine the Worcestershire sauce and grainy mustard, scraping up any remaining caramelized bits from the bottom. Let the mixture simmer and begin to caramelize slightly (about 30 seconds).
- Slow-Cook the Stew: Return the pork and onions to the pot. Add the carrots, chicken broth, and bay leaf. Bring the mixture to a simmer, then cover with a lid. Transfer the pot to the preheated oven and braise for about 1.5 hours, or until the pork is incredibly tender.
- Finish and Serve: Carefully remove the bay leaf. Taste and adjust seasoning with salt and pepper if needed. Your delicious pork and carrot stew is now ready to be enjoyed!
Tip: This stew can be made ahead of time. It stores beautifully in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, simply warm it gently over low heat.
