Fall weather feels upon us a bit. Of course, that means additions to our Final Harvest of Fall Recipes are also looming! This particular one we reached a bit further into the season and made a stew fit for late fall and even Winter! Of course that’s because we have a nice hot bowl of thick stew with root veggies and a stock with strong notes of hay.
This stew was pretty easy to make, as most of the work was done during the simmer phase (hands off part)…but in the end, the pork was extremely tender, the veggies complemented it well, and the soupy base (and rosemary) added an earthy and sweet richness to the finished product. This (or a similar variant) will be back on our table later in the year when the days are shorter and colder!
Time: 75 Minutes
Ingredients:
- Pork Loin Chop
- Baby Red Potatoes
- Sweet Onion
- Carrots
- Peas
- Rosemary
- A few Cups of Hay Stock
- Worcestershire Sauce
- A Tablespoon or two of Corn Starch
- Warm Water with the same volume as your corn starch.
Method:
- Cube your pork. Melt some butter in a Dutch Oven, and add your rosemary. Then, add your pork to brown.
- As your pork sears, chop your onion, carrots, and potatoes. Then, add them to the Dutch Oven as well. Add a splash of Worcestershire sauce, cover, and let everything sweat.
- Pour your Hay Stock in, and cover. Bring to a simmer, and allow to cook for 45-50 minutes. Add your peas for the last 5-10 minutes of the simmer.
- When your stew is nearly ready, combine your corn starch and water in a small glass, and stir to fully incorporate together. Then, pour that slurry into your Dutch oven to thicken your stew. Bring back to a simmer, and keep going until your stew reaches your desired consistency.
- Plate, devour, and enjoy!
