Slow Cooker Pork Stew with Fall Veggies

 



2 lbs. Pork loin or stew meat cut into 3 inch cubes

1 tsp each salt and pepper

¼ cup all purpose flour

3 tbsp extra virgin olive oil

⅓ cup red wine, like a Cabernet Sauvignon or Merlot

1 medium yellow onion, chopped

5 cloves garlic, minced

1 ½ tbsp tomato paste

5 cups beef broth

4 carrots, peeled and cut into ¼ inch pieces

1 cup celery, diced

1 lb. mini red potatoes, cleaned and cut in half

2 bay leaves

4 cups fresh spinach leaves


Cornstarch Slurry:

3 tbsp cornstarch

4 tbsp water


Garnish with fresh chopped parsley


Place pieces of pork meat into a bowl with flour, salt and pepper.  Toss to evenly coat the meat.


In a large non-stick skillet, add 2 tbsp extra virgin olive on medium high heat.  Once the oil is hot, use tongs and add the meat in one layer to the skillet. Brown the meat. This will take 4-5 minutes.  Turn the meat over and brown the other side.  Transfer browned meat to the slow cooker.


Add the wine to the skillet and deglaze.  Place this liquid into the slow cooker on top of the meat.


In the same skillet, add the last tablespoon of extra virgin olive.  Once the oil is hot, add the onions and garlic and saute for 2-3 minutes. 


Add sauteed onions and garlic to the slow cooker along with the carrots, celery and potatoes. Top with the tomato paste.  Pour in beef broth and stir to combine.


Add the 2 bay leaves.


Cover and cook on low for 6-8 hours.


Mix together the cornstarch and water in a small bowl to make the slurry.  Stir in the mixture a half an hour before the stew is done cooking. Make sure it is well combined.


Add the fresh spinach after the slurry and stir.  Cover the slow cooker and allow it to finish cooking.  



Comments

Post a Comment

Popular posts from this blog

Roasted Brussels Sprouts with Pomegranate, Pine nuts and Goat Cheese

Image
  1 lb. brussels sprouts 1 tbsp. extra virgin olive oil 1 large shallot, chopped 1/2 tsp salt 1/4 tsp pepper 1/4 cup promegranate seeds 1/2 cup crumbled goat cheese 1/4 cup pine nuts 2-4 tbsp white balsamic  Preheat oven to 400 F Toss Brussels sprouts with extra virgin olive oil, shallot, salt and pepper in a mixing bowl. Roast brussels sprouts for 20-25 minutes or until tender.   Put the brussels sprouts into a bowl and add the pomegranate seeds, goat cheese and pine nuts.  Mix well and drizzle the balsamic glaze over the top.  Serve.
Read more

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil...
Read more

Mediterranean Chickpea Salad

Image
  6 oz. fresh spinach or arugula 2 12.5 oz cans of chickpeas, drained and rinsed 1/2 cucumber, diced 1/2 red onion, thinly sliced 1/2 cup chopped kalamata olives 1/2 cup cherry tomatoes, cut in half 3/4 cup crumbled feta cheese 1/2 tsp salt Fresh ground pepper to taste Dressing  1/2 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 tbsp fresh lemon juice 1 tbsp fresh parsley 1/4 tsp dried oregano 1/4 tsp each salt and pepper In a large mixing bowl, add spinach or arugula, chickpeas, cucumber, red onion, kalamata olives, cherry tomatoes, feta, salt and pepper. In a mason jar or small bowl, combine extra virgin olive oil, vinegar, lemon juice, parsley, oregano, salt and pepper.  Close the jar and shake to combine or whisk the ingredients together in a small bowl. Pour enough dressing to coat the salad and toss. Add more dressing if desired.
Read more