Herbed Pork Tomato Stew with Potatoes and Rosemary
Equipment
- Large Dutch oven
- Cutting board
- Knife
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 4 medium potatoes, peeled and cubed
- 2 sprigs fresh rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
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 total. Remove the pork and set it aside.
- Lower the heat to medium. Add the diced onion to the pot and cook until it softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour in the crushed tomatoes and beef broth. Return the browned pork to the pot along with the rosemary sprigs, dried thyme, and dried oregano. Season with salt and black pepper.
- Bring the mixture to a simmer, then add the cubed potatoes. Cover the pot and cook on low heat for 45 to 60 minutes, stirring occasionally, until the pork and potatoes are tender.
- Remove the rosemary sprigs before serving. Ladle the stew into bowls and sprinkle with chopped fresh parsley.
Notes
Taste the broth near the end of cooking and add a pinch more salt if the tomatoes taste too sharp. Leftovers thicken further in the fridge, so loosen them with a splash of broth when reheating. Skip the parsley if you prefer a simpler finish, or swap one rosemary sprig for an extra thyme sprig if you want a milder herb note.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Dutch oven, Cutting board, Knife
Cuisine: Mediterranean
Equipment: Large Dutch oven, Cutting board, Knife