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Maple-Mustard Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch pieces
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup pure maple syrup
  • 3 tablespoons Dijon mustard
  • 4 cups chicken broth
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the pork pieces and brown them on all sides for about 6 minutes. Season with salt and pepper during this step.
  • Add the chopped onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the maple syrup, Dijon mustard, dried thyme, and bay leaves. Pour in the chicken broth and bring the mixture to a simmer.
  • Cover the pot and let it cook on low heat for 45 minutes to tenderize the pork.
  • Add the cubed potatoes and sliced carrots. Continue simmering uncovered for 25 minutes until the vegetables are fork-tender.
  • Remove the bay leaves. Taste and adjust salt and pepper if needed before serving.

Notes

Taste the broth after the pork has simmered and add an extra spoonful of mustard if you want more tang to offset the maple sweetness. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. Use bone-in pork shoulder cut into chunks if stew meat is unavailable, as it adds extra flavor during the long simmer.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife