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Classic Rustic Pork Stew with Root Vegetables and Thyme
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds pork roast, cubed
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 parsnip, cubed
  • 4 cups beef broth
  • 2 tablespoons fresh thyme leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a Dutch oven over medium heat. Add the cubed pork roast and brown on all sides for about 6 minutes. Remove the pork and set it aside.
  • Add the diced onion to the same pot and cook until it softens, about 4 minutes.
  • Stir in the carrots, potatoes, and parsnip. Cook for 3 minutes to coat them lightly in the oil.
  • Return the browned pork to the pot. Pour in the beef broth and add the thyme leaves. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 45 minutes until the pork is tender and the vegetables are soft.

Notes

Simmer with the lid slightly ajar if you want a thicker broth. Fresh thyme works best here because dried thyme can turn bitter during the long cook. Leftovers reheat well the next day as the flavors settle further.
Course: Soup
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board