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Harvest Vegetable & Pork Stew

This can be made without the pork for a rich veggie stew!

Course Main Course, Soup
Cuisine American
Keyword pork, soup, squash, stew
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12 servings

Ingredients

  • 2 Tbs sea salt
  • 1 1/2 Tbs garlic powder
  • 1 Tbs black pepper
  • 1 3/4 lbs pork loin, roast or ribs, cut into 1-1/12 inch chunks, bone reserved
  • 2 Tbs flour
  • 1/4 cup high-heat vegetable or coconut oil
  • 1 large onion, peeled and chopped
  • 3 stalks celery, trimmed and chopped
  • 3 medium carrots, peeled and sliced
  • 6 cloves garlic, peeled and minced
  • 1 bottle dark beer (optional)
  • 4 cups beef broth + 1 1/2 cups more if not using beer
  • 1/2 butternut squash, peeled and cubed
  • 1 large potato, cubed
  • 1 large sweet potato, peeled and cubed
  • 2 bay leaves
  • 1 Tbs minced fresh sage 1 tsp dry rubbed sage
  • 1 1/2 Tbs chopped fresh rosemary leaves 1 1/2 tsp dried rosemary
  • 3/4 Tbs fresh thyme leaves 1 tsp dried thyme

Instructions

  1. In a small bowl, combine the salt, garlic powder, and black pepper. Sprinkle on the meat and massage to evenly distribute. Add the flour and toss to coat. Shake off any excess flour before cooking.

  2. Heat the oil in a 10 or 12-quart stock pot over medium high heat. When it begins to shimmer, add enough meat to the pot to avoid crowding. Sear for 3-4 minutes, turning for evenness. Remove and set aside. Repeat with remaining meat until all of it has been browned.

  3. If you've used up all the oil, add another Tbs to the pot. Add the onion, celery, carrots, and garlic, and saute over medium high heat for 3-4 minutes, until just starting to brown. Pour the beer or 1 1/2 cups of the broth to the pot and scrape up the browned bits on the bottom from the meat.

  4. Add the remaining stock to the pot along with the pork and bring to a gentle boil. Add the vegetables and bay leaves, return to a boil while stirring frequently, reduce heat to low, and simmer for 35-45 minutes. Stir occasionally. The potatoes should be fork-tender. Remove from heat.

  5. If using dried herbs, add them about 10 minutes before the stew is done. If using fresh herbs, stir them in right after you remove the stew from the heat.

  6. Serve stew warm with crusty bread and a dollop of farm fresh goat cheese or yogurt. Enjoy!