About
There's nothing quite like coming in from the cold after a hard day and enjoying a big, hearty bowl of soup to warm you right to the core. The only question is what soup should do the honors. For us, the choice is clear: Home Comfort Pork Stew. It's even got comfort in the name! But seriously, can anyone argue with all that succulent pork and crispy bacon, those fluffy potatoes, or those refreshing and sweet bites of prune? Especially when everything swims in an intensely savory and rich broth? Bundle up with a blanket and a bowl of Home Comfort Pork Stew. Let it melt the worry and the stress from you. You deserve it.
Ingredients
- 2 1/2 pounds pork shoulder, trimmed of visible fat and cut into 1-inch cubes
- 1/2 cup all-purpose flour
- salt, to taste
- pepper, to taste
- 2-4 tablespoons vegetable oil
- 4 slices bacon, chopped
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 2 cups carrots, cut into 1/2-inch pieces
- 1 cup celery, chopped
- 1/2 cup white wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 2 bay leaves
- 1/2 cup pitted prunes, chopped
- 2 Russet potatoes, peeled and cubed
- 1 cup parsnips, peeled and diced
Directions
Step 1 -In a mixing bowl, toss the pork with the flour, the salt, and the black pepper to evenly coat, shaking off the excess.
Step 2 -In a large pot over medium-high heat, heat 2 tablespoons of the oil.
Step 3 -Add the seasoned pork to the oil, cooking in batches and adding more oil as needed, until browned, about 7-9 minutes.
Step 4 -Transfer the browned meat to a bowl with a slotted spoon.
Step 5 -Carefully discard the pan drippings.
Step 6 -In the same pot, cook the bacon, stirring frequently, until crispy, about 6-8 minutes.
Step 7 -Transfer the cooked bacon to the bowl with the cooked pork.
Step 8 -Lower the heat to medium and sauté the onion, the garlic, the carrots, and the celery in the bacon drippings, stirring occasionally, until softened, about 5 minutes.
Step 9 -Add the wine to the veggie mixture and continue to simmer, scraping up the brown bits on the bottom of the pot until the liquid is almost evaporated, about 1-2 minutes.
Step 10 -Add the beef broth, the tomato paste, the cooked pork, the cooked bacon, the thyme, the rosemary, the bay leaves, the salt, and the pepper to the veggie mixture.
Step 11 -Bring the soup to a boil, then reduce the heat to low and simmer, covered, about 45 minutes.
Step 12 -Stir the prunes, the potatoes, and the parsnips into the soup and cover and cook, stirring occasionally to prevent sticking, about 45 minutes.
Step 13 -Add more of the salt and the pepper, as needed.
Step 14 -Serve.
