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Pork Stew

a pot of pork stew made with potatoes, carrots, onion, carrots, bacon, spices and tomato paste sprinkled with parsley
  • Serves:  8
  • Prep Time:  20 min
  • Cook Time:  2 hrs 20 min

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 3 pounds boneless pork shoulder, fat trimmed and cut into - 1½ inch pieces
  • 1 teaspoon kosher salt, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 medium carrots, 2 diced and 2 cut into 1½-inch-long pieces
  • 4 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • 6 cups chicken stock
  • 4 Yukon gold potatoes, (about 2 pounds), diced
  • Freshly ground black pepper, to taste
  • Fresh flat leaf parsley, for serving
  • 2 tablespoons all purpose flour
  • 2 tablespoons softened unsalted butter

Method

  1. Place the bacon in a large pot. Set the pot over medium-high heat and cook, stirring occasionally, until the bacon crisps and the fat is rendered, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate, reserving the fat in the pot.
  2. Meanwhile, season the pork all over with the salt. Working in batches, add the pork to the pot and cook until browned, about 16 minutes total. Transfer the pork to the plate with the bacon. Discard the fat.
  3. Add the olive oil to the pot and heat over medium heat. Once the oil is glistening, add the onion and diced carrots. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the garlic and continue cooking until fragrant, about 1 minute more. Stir in the tomato paste, bay leaves, thyme, paprika, and Italian seasoning.
  4. Return the bacon and pork to the pot along with the chicken stock. Bring to a boil over high heat, then reduce to a simmer. Cover and cook, stirring occasionally, until the meat is very tender, about 1½ hours.
  5. Uncover and stir in the carrot pieces and potatoes. Cover and cook, stirring occasionally, until the potatoes and carrots are fork tender, about 30 minutes more. Remove and discard the thyme and bay leaves. Taste and season with salt and pepper.
  6. In a small bowl, whisk together the flour and butter to form a paste, then stir it into the stew and simmer for 5 minutes until the stew is thickened.
  7. Ladle into bowls and serve sprinkled with parsley.