KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Rustic Pork Stew

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 6 servings Total Time: 2 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 lb. pork stew meat
  • Salt and pepper, to taste
  • 3 or 4 carrots, peeled and sliced in chunks
  • 1 medium yellow onion, thickly sliced
  • 4 or 5 ribs celery, sliced in chunks
  • Vegetable or olive oil
  • 3 or 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 cups beef stock
  • 24 oz. can crushed tomatoes
  • Hot boiled rice
  • 1/4 cup Italian parsley, chopped
make it
Season meat with salt and pepper. Prepare vegetables: carrots, onion, and celery. Keep these as chunky as you like. While chopping vegetables, preheat a stock pot with 2 Tbsp. oil over medium heat.

When pot is hot, brown meat in batches as to not overcrowd pot. Remove meat and set aside. Add more oil if needed to pot; add vegetables and saute until the onions are soft. Return meat and its juices back to pot. Add thyme, rosemary and bay leaves. Stir until combined. Add stock, stirring well, making sure to get any browned bits off the bottom of pot. Add tomatoes and stir until well combined.

Cover and simmer for an hour. Remove cover, adjust seasonings, and continue simmering for at least 30 minutes longer to thicken sauce. Before serving, remove stems of thyme and rosemary and bay leaves. Serve in bowls over boiled rice and topped with chopped parsley.
Notes
You may need more or less stock than listed; a good rule of thumb is once the tomatoes are added, the liquid should cover the meat. Add more stock to cover if necessary.

My local grocer carries pork cut for stew; if you can't find it, cut up pork shoulder or boneless chops work well.

You could also substitute 1 cup of beer or red wine for half the stock for added depth of flavor.
Average Rating  (1)
Rated  by JenJoy_99 on 12/14/2006 Yum! I'd never tried pork in a stew or soup before and this recipe was delish! My family loved it and I will make it again!!
See All Ratings & CommentsSee All Ratings & Comments

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email