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French White Wine Pork Stew with Mushrooms and Herbs
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 8 ounces cremini mushrooms, quartered
  • 1 cup dry white wine
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 cup chicken broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the pork cubes and brown them on all sides for about five minutes. Transfer the pork to the slow cooker.
  • Place the mushrooms, onion, carrots, and garlic into the slow cooker with the pork.
  • Pour in the white wine and chicken broth. Add the thyme sprigs and rosemary sprig. Season with salt and black pepper.
  • Stir gently to combine everything. Cover and cook on low for 7 hours.
  • Remove the herb sprigs. Stir in the chopped parsley just before serving.

Notes

Brown the pork first to build deeper flavor in the broth. If the sauce seems thin at the end, remove the lid for the last 30 minutes of cooking. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Serve with slices of crusty bread to soak up the wine sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet