13. Midwestern Pork and Stew with Vegetables
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound pork stew meat
- ¼ cup all purpose flour, plus 2 tablespoons (divided)
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 cup carrots, diced into bite size pieces
- 3 potatoes, diced into bite size pieces
- 1 (12 ounce) bottle of beer (I used Blue Moon)
- 2 cups water
- 1 tablespoon low sodium chicken base
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sage
- 2 tablespoons butter, melted
Instructions
- Warm a large skillet or braising pan over medium-high heat.
- Combine ¼ cup flour, ½ teaspoon salt and ½ teaspoon pepper in a gallon resealable plastic bag.
- Dice pork into bite size pieces. Add pork to resealable bag. Add oil to skillet. Gently add pork to skillet. Brown pork on all sides.
- Meanwhile, prep potatoes and carrots by dicing into small bite sized pieces. Add vegetables to skillet. Stir to combine. Pour beer in skillet. Cover.
- Add water, chicken base, onion powder, garlic powder, and sage. Stir to combine. Cover.
- Combine melted butter and 2 tablespoons flour in a small bowl. Mix until mixture is smooth. Add to skillet. Stir to combine. Reduce heat to simmer. Cover. After 10 minutes of simmer, remove from heat. Serve and enjoy!
14. Turkey Stew with Root Vegetables
Yield: 6-8 servings
Prep: 10 minutes
Cook: 2 hour 30 minutes
Total Time: 2 hour 40 minutes
Cook: 2 hour 30 minutes
Total Time: 2 hour 40 minutes
Ingredients
- 2 Tbsp olive oil
- 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
- 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
- 2 stalks celery, roughly chopped (about 1 1/2 cups)
- 2 teaspoons salt
- 1 quart (4 cups) chicken, turkey, or vegetable stock
- 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
- 1-2 medium turnips, peeled, 1/2 inch cubes
- 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
- 3 medium Yukon Gold potatoes, peeled and quartered
- 1 teaspoon herbes de provence*
- Freshly ground black pepper
*Herbes de Provence is a delightful French blend of herbs – Winter savory, thyme, basil, tarragon, and lavender flowers. If you don’t have herbes de provence, you can substitute with an Italian herb mix
Instructions
- Brown the turkey thighs: Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown the turkey thighs, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.
- Cook the onions and celery: Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges.
- Add turkey thighs, salt, half of the stock: Return the turkey thighs to the pot. Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.
- Add rest of vegetables and remaining stock: After an hour and fifteen minutes, remove from oven and add the rest of the vegetables—carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock.
- Return to the oven, covered, and cook until tender, another 45 minutes or more.
- Strip meat from turkey thighs, return to stew: Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.
- Sprinkle with black pepper and add more salt to taste.
