Home Made Pork Stew

An easy and hearty homemade beef stew made with fork tender grass fed chuck roast and Italian gnocchi dumplings, in a smoky paprika gravy with subtle pointers of clove. 

I’ve been dusting off the recipe files here at the love Shack and came across this easy, rustic, five big name beef stew. I surely like to make some thing hearty and seasonal for the holidays and comfort meals is continually a crowd pleaser.

always use organic grass fed pork, extraordinarily flavorful and nutritious, a healthy choice your body will thank you for.

as with all type of sluggish cooked stew you will want endurance. This isn't always a meal you could rush as we're using tougher cuts of meat that want to simmer slowly until they tenderize and crumble. it'll flavor is even better 2 days later. 

Home Made Pork Stew

Prep Time

20 mins

cook Time

3 hrs

general Time

three hrs 20 mins

An smooth and hearty selfmade pork stew made with fork gentle grass fed chuck roast and potato gnocchi dumplings, in a smoky paprika gravy with diffused guidelines of clove. 

Components:

• three tbsp olive oil
• 2 tbs butter
• 3 lb chuck roast cut into 1″ cubes organic grass fed
• 1 medium onion, diced
• 3 cloves garlic minced
• 1/three c all cause flour
• 1/three c clean italian parsley chopped
• 6 sprigs thyme
• 3 leaves bay
• 4 complete cloves
• sea salt to flavor
• freshly cracked black pepper to taste
• 1 tbsp smoked or sweet paprika
• 1 pinch purple pepper flakes
• 1.25 qt water, filtered
• three/five c frozen green peas- thawed
• 1 c cherry tomatoes, diced
• three/four lb gnocchi or golden potatoes ( diced )
• 2 carrots, sliced

Instructions

1. Warmness up a huge cast iron dutch oven over medium flame. 
2. Season the beef cubes with sea salt and black pepper and toss to coat properly with 2 tablespoon of olive oil. operating in batches so you don’t overcrowd the pan, brown the pork within the hot pot. transfer to a bowl and maintain warm.
3. Add the 2 tbs butter and a lug of olive oil to the pot and sautee the chopped onions till translucent (approximately 5 min). upload the garlic and purple pepper flakes and prepare dinner one extra min. Stir within the flour and paprika and prepare dinner for every other minute or so ensuring not to burn it.
4. Deglaze the pot with the nice and cozy water whisking as you upload it to interrupt up any lumps that would form. carry to a simmer.
5. Upload the pork cubes returned to the pot, the bay leaf, whole cloves and thyme. cover with a good lid and allow it to simmer together for two half hours stirring every now and then.
6. Upload the potatoes and carrots to the stew, turn the flame up to med-low and simmer partially blanketed for some other 20 mins or so till the potatoes are cooked through. eliminate from warmness. If the use of potato gnocchi add them in the final five mins of cooking or boil one at a time then upload them to the stew.
7. Add the tomatoes and peas and deliver the stew a very good stir. cover with the lid for a couple of minutes till the tomatoes release their juices and the peas are just heated thru.
8. Alter seasonings in your flavor and serve the selfmade beef stew with crusty bruschetta and sprinkled with the clean parsley.

OVEN method:

1. Preheat your oven to 375"F
2. Follow the above steps and once you brought the red meat cubes returned into the stew cowl with a decent lid and switch the pot to the recent oven. cook for 2 hours then upload the carrots and potatoes or dumplings/gnocchi. cook a further 20 mins or so until cooked through and the beef is fork tender.
3. Add the red meat, onion, garlic, sea salt, potatoes, carrots, cloves, thyme and bay leaf to the slow cooker. In a bowl whisk together the water with the flour and paprika. Pour over the elements and drizzle with the olive oil. cook on hight for 5-6 hours or on low for eleven -12 hours.