pork stew
Turkey
Pork Stew
Sweet prunes and briny olives mellow as they melt into this comforting pork stew. The really nice part? The slow cooker does all the work for you.
Ingredients
- 2 pork tenderloins (1 pound each), cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/3 cup pitted dried plums (prunes), chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1/3 cup greek olives, optional
- chopped fresh parsley, optional
- hot cooked mashed potatoes, optional
Directions
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk together broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low until meat and vegetables are tender, 5-6 hours.
- Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.
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