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Harvest Stew

September 10th, 2006 | 1 Comment »

Harvest Stew

1# pork loin or roast, cut into 1” pieces with fat trimmed; 2 small onions, diced; 1 medium apple, peeled and diced; 1 28-oz can whole tomatoes with juice; 1 14-oz can great northern beans, drained and rinsed.

Peel and dice the following:

2 red garnet yams, 3 medium carrots, 2 parsnips

Toss together in a plastic bag with 4-6 small cloves of garlic,  2 T. canola oil and salt and pepper to taste. Roast on parchment covered cookie sheet at 400° until fork tender.

Sauté onion until slightly browned. Remove from pan. Sauté pork until browned, draining off any liquid. If desired, add about 1 c. rich red wine and reduce to half. Add back in onions, apple and tomatoes with their juice. Rinse the tomato can with a cup of water and add that as well. Simmer, covered, until meat is fork tender. Stir in vegetables and beans and heat through. Thicken with a flour/water slurry if desired.

One Response to “Harvest Stew”

  1. Anne says:

    This sounds so amazing. I never thought about roasting vegetables for a stew. What a great way to deepen the flavor! I’m adding this recipe to my “Must Make For Fall” list!