Ingredients: |
Ingredients:
3 lb (1.4 kg) pork braising cubes or pork shoulder blade boneless roasts, trimmed and cubed
2 tbsp (30 mL) all-purpose flour
3 tbsp (45 mL) vegetable oil
2 onions, chopped
4 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 cups (500 mL) sodium-reduced chicken stock
1/2 cup (125 mL) white wine or sodium-reduced chicken stock
1 bay leaf
1/4 cup (60 mL) grainy mustard
3/4 cup (175 mL) frozen green peas
1/4 cup (60 mL) minced fresh parsley
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Directions: |
Directions:Toss pork with 1 tbsp (15 mL) of the flour. In Dutch oven, heat half of the oil over medium-high heat; brown pork, in batches and adding more oil as needed. Remove to plate.
In same Dutch oven, heat remaining oil. Fry onions, carrots, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Add stock, wine, bay leaf and 1-1/2 cups (375 mL) water; return pork and any accumulated juices to pan. Bring to boil; reduce heat, cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender. Discard bay leaf.
Whisk together mustard, remaining flour and 2 tbsp (25 mL) water; stir into stew and simmer until thickened, 3 minutes. Stir in peas and parsley; heat through, 3 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow container until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 1 month; thaw in refrigerator.) |
This recipe for Stew, Pork and Grainy Mustard is from