Creamy Pork Stew

This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables–it’s quite versatile. And if pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.

Step: 1

Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.

Step: 2

Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn’t crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.

Step: 3

Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.

Step: 4

Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.

Step: 5

Garnish individual servings with apple strips and chopped fresh chives.

Per Serving: 760 calories; protein 32.5g; carbohydrates 19.6g; fat 61.2g; cholesterol 213.8mg; sodium 446.5mg.

The name of “stew” can process to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into smaller pieces instead of being cooked whole , and the liquid completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.