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French Countryside Pork Tomato Stew with Mushrooms and Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Dutch oven
  • Wooden spoon
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 8 ounces cremini mushrooms, quartered
  • 1 cup pearl onions, peeled
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes. Remove the pork and set it aside.
  • Add the mushrooms and pearl onions to the pot. Cook for 5 minutes until the mushrooms start to brown and the onions soften slightly. Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes, chicken broth, thyme, and bay leaf. Season with salt and black pepper.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1 hour and 15 minutes, stirring occasionally, until the pork is tender.
  • Remove the bay leaf. Sprinkle with fresh parsley before serving.

Notes

For a deeper flavor, brown the pork in batches to avoid crowding the pot. Leftovers thicken nicely overnight in the fridge and reheat well on the stovetop with a splash of broth. Skip the parsley if you prefer a simpler finish.
Course: Main Course
Cuisine: French
Equipment: Dutch oven, Wooden spoon, Knife