By Spencer Armstrong
Begin by cutting the pork shoulder into bite-sized cubes, and season them lightly with salt and pepper.
Peel and finely chop the onions and garlic. Peel the carrots and potatoes, and cut them into chunks. Chop the bell pepper into pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and brown them on all sides. Remove the pork and set aside.
In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 5 minutes.
Add the carrots, potatoes, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 more minutes to release its flavors.
Return the browned pork to the pot. Add the beef broth, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45-50 minutes, or until the pork is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Serve hot. Enjoy your hearty pork and vegetable stew!
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This Main Course Stew Comfort Food One-Pot recipe is ready in 1 hour 15 minutes and features pork shoulder, onions, carrots and other delicious ingredients. Contains 480 calories total.
Begin by cutting the pork shoulder into bite-sized cubes, and season them lightly with salt and pepper.
Peel and finely chop the onions and garlic. Peel the carrots and potatoes, and cut them into chunks. Chop the bell pepper into pieces.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and brown them on all sides. Remove the pork and set aside.
In the same pot, add the onions and garlic. Sauté until the onions are translucent, about 5 minutes.
Add the carrots, potatoes, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 more minutes to release its flavors.
Return the browned pork to the pot. Add the beef broth, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 45-50 minutes, or until the pork is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Serve hot. Enjoy your hearty pork and vegetable stew!
Calories per Serving: 480
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