Ingredients: |
Ingredients: 3 oz. olive oil
1½ lb. boneless pork shoulder cut into ½” cubes-or 1½ lb boneless chuck roast if you prefer beef
flour to dust meat
1 med. yellow onion, finely diced
2 med. carrots, peeled and cut in ¼” cubes
8 white or Crimini mushrooms, quartered
16 cloves garlic, peeled and kept whole
1 cup red wine - burgundy or Pinot Noir
2 cups chicken stock
2 cups beef stock
2 oz. white truffle oil (I used good quality olive oil)
2 oz. tomato paste
4 sprigs Italian parsley
4 leaves fresh basil
Rustic French bread for garlic toasts
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Directions: |
Directions:Season meat and dust with flour. In a large sauté pan heat olive oil until almost smoking. Add pork, (or beef) onion, carrots, whole garlic cloves, and mushrooms. Stir to coat. Reduce heat to medium and sauté 5 mins. Stir occasionally to evenly brown pork. Add red wine, return heat to high, and reduce liquid until almost dry. Add both stocks, truffle oil, and tomato paste to pan. Bring to a boil and reduce heat to medium low and simmer for 1 hour, or until pork/beef is fork tender and gravy is thickened. Adjust seasoning. Meanwhile make garlic toast from thin slices of bread brushed with olive oil, a little crushed garlic, and salt. Toast lightly in oven or broiler. Ladle stew into warm shallow bowls, add a scoop of mashed potatoes in center, and wedge 3 pieces of garlic toast into potatoes. Sprinkle with fresh chopped parsley, basil, and a drizzle of olive oil. Enjoy with a glass of Pinot Noir. |
Personal
Notes: |
Personal
Notes: The recipe has it served with mashed potatoes and garlic toast points. It is a rich, hearty stew, so when I made it, I just served it with a salad with a light vinaigrette and some nice crusty French bread.
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This recipe for Tuscan Style Braised Pork Stew is from