French Style Pork Stew With Root Vegetables Recipes

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

Steps:

• 1. Adjust oven rack to middle position and heat oven to 325 degrees. Cut 10-inch square of triple-thickness cheesecloth. Place parsley sprigs (fold or break to fit), thyme sprigs, garlic, bay leaves, peppercorns, and cloves in center of cheesecloth and tie into bundle with kitchen twine. 2. Bring water, broth, pork, ham, onions, and herb bundle to simmer in large Dutch oven over medium-high heat, skimming off scum that rises to surface. Cover pot and place in oven. Cook until pork chunks are tender and skewer inserted in meat meets little resistance, 1 1/4 to 1 1/2 hours. 3. Using slotted spoon, discard onions and herb bundle. Transfer ham to plate. Add carrots and potatoes to pot and stir to combine. Cover pot and return to oven. Cook until vegetables are almost tender, 20 to 25 minutes. When ham is cool enough to handle, using 2 forks, remove meat and shred into bite-size pieces; discard skin and bones. 4. Add shredded ham, kielbasa, and cabbage to pot. Stir to combine, cover, and return to oven. Cook until kielbasa is heated through and cabbage is wilted and tender, 15 to 20 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Ladle into bowls and serve. (Stew can be made up to 3 days in advance.) Pork butt roast, often labeled Boston butt in the supermarket, is a very fatty cut, so don't be surprised if you lose a pound or even a little more in the trimming process (the weight called for in the recipe takes this loss into account). Serve with crusty bread.

Steps:

• Preheat oven to 350 degrees F.
• put the flour in a large bowl and season generously with salt and pepper.
• Add the pork in 4 batches, tossing to coat thoroughly.
• In a large covered casserole, heat 2 T. oil until simmering.
• Add onion, shallot and garlic and saute until translucent.
• Remove and set aside on a plate.
• Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
• Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
• Reduce the heat if the casserole bottom darkens too much.
• Return all pork to the casserole.
• Add the wine and bring to a boil.
• Add the stock and return to a boil.
• Season with salt and pepper.
• Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
• Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
• Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
• Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
• Remove thyme sprigs and bay leaves, season with salt and pepper.
• Serve and enjoy!
• **Can be made in slowcooker!

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.