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Creamy Mushroom Pork Stew with Peas and Mixed Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 1/2 pounds pork stew meat, cut into cubes
  • 8 ounces cremini mushrooms, sliced
  • 1 cup frozen peas
  • 2 cups frozen mixed vegetables
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and cook until browned on all sides, about 6 minutes. Remove the pork and set it aside.
  • Add the sliced mushrooms and diced onion to the same pot. Cook until the mushrooms release their liquid and the onion softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Sprinkle the flour and dried thyme over the mushroom mixture. Stir well for 1 minute to coat everything evenly.
  • Slowly pour in the chicken broth while stirring to avoid lumps. Return the browned pork to the pot and bring the mixture to a simmer. Cover and cook for 25 minutes, stirring occasionally.
  • Stir in the heavy cream, then add the frozen mixed vegetables and frozen peas. Simmer uncovered for 8 minutes until the vegetables are heated through and the sauce thickens slightly. Season with salt and black pepper to taste before serving.

Notes

Add the peas and mixed vegetables at the end of cooking so they stay bright and firm rather than turning mushy. If the stew sits too long and thickens, loosen it with a little extra broth when reheating on the stove. Leftovers keep well in the fridge for three days and reheat gently without separating.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board