_edited.jpg)
About the Recipe
This yummy stew is loaded with pork and vegetables! Perfect on a cold evening. Start it before work and come home to supper!
You can easily use any type of pork in this recipe. I use pork shoulder, but you can use pork loin as well.
The cornstarch mixture thickens the stew. If you prefer a thinner stew, then do not add the cornstarch mixture to the crock pot.
Ingredients
2 lb Pork Shoulder cut into 2 inch pieces
1/4 cup All Purpose Flour
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Oil
1 pound Russet Potatoes peeled and cut into large pieces
2 carrots peeled and cut into large pieces
2 celery stalks chopped
1 White Onion Peeled and chopped
1 cup Frozen Peas
1 Tbsp Minced Garlic
2 Bay Leaves
1/3 cup Red Wine or Beef or Vegetable stock
1 can Crushed Tomatoes 14 oz can
2 Tbsp Tomato Paste
2 tsp Italian Seasoning
2 cups Chicken Broth
3 tbsp Cornstarch
Preparation
Step 1
Place the diced pork, flour, salt and pepper in a large zip lock bag. Seal and shake to thoroughly coat the pork with the flour mixture.
Step 2
Heat the oil in a large skillet over medium high heat. Add in the pork and cook until the pork is browned. Then add the pork to a slow cooker.
Step 3
Add the wine, beef or veg stock to the skillet and use it to deglaze the bottom of the pan. Then pour the stock mixture into the slow cooker as well.
Step 4
Add the remaining ingredients except for the cornstarch and peas to the slow cooker.
Step 5
Cover and cook on low for 6-8 hours until the pork is cooked through and the vegetables are tender. Remove the bay leaves from the slow cooker.
Step 6
Mix the cornstarch with 3 Tbsp of cold water in a small bowl. Stir this mixture and the peas into the crock pot. Cover and cook on low for 30-45 minutes until the stew has thickened and the peas are cooked through.
Note: The cornstarch mixture thickens the stew. If you prefer a thinner stew, then do not add the cornstarch mixture to the crock pot.
Step 7
Serve warm and then enjoy!