Pongo's Playful Pork and Spotted Potato Stew
A heartening stew perfect for a chilly evening or after a playful romp in the park. This dish features tender chunks of pork shoulder, simmered with root vegetables and herbs, creating a rich and savory broth. The 'spotted potatoes' are a delightful visual nod, adding a touch of whimsy to this comforting meal.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season pork cubes generously with salt and pepper.
- 2
Working in batches if necessary, sear the pork on all sides until deeply browned, about 3-4 minutes per batch. Remove pork from the pot and set aside.
- 3
Add onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom.
- 4
Stir in tomato paste and cook for 1 minute until fragrant. Pour in red wine, scraping the bottom of the pot to deglaze.
- 5
Return pork to the pot. Add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- 6
Add the halved potatoes to the stew. Stir gently to combine. Ensure potatoes are submerged in the liquid.
- 7
Continue to simmer, covered, for another 45-60 minutes, or until the pork is fork-tender and the potatoes are soft.
- 8
Remove rosemary, thyme sprigs, and bay leaf before serving. Taste and adjust seasoning with salt and pepper as needed.
- 9
Ladle the stew into bowls and garnish generously with fresh chopped parsley before serving hot.