Bacon and Lentil Pork Stew with Smoked Paprika
Equipment
- Dutch oven
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound pork stew meat, cut into 1-inch cubes
- 4 slices bacon, chopped
- 1 cup brown lentils, rinsed
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 carrots, sliced
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
- Add the pork cubes to the bacon fat and brown them on all sides. Season with salt and pepper during this step.
- Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
- Sprinkle the smoked paprika and flour over the meat and vegetables. Stir for 1 minute to coat everything evenly and cook out the raw flour taste.
- Pour in the beef broth while stirring to prevent lumps. Add the rinsed lentils, sliced carrots, and bay leaf.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
- Remove the bay leaf, return the cooked bacon to the pot, and adjust salt and pepper if needed before serving.
Notes
Simmer uncovered for the final 10 minutes if the gravy needs extra thickening. Brown lentils hold their shape best here. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board