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Rustic Tuscan Pork Stew with Potatoes and Carrots
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 4 medium potatoes, peeled and cubed
  • 3 large carrots, sliced into rounds
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes total.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Pour in the chicken broth. Stir in the rosemary, thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
  • Add the potatoes and carrots. Cover the pot and cook on low heat for 45 minutes, stirring once or twice, until the pork is tender and the vegetables are soft.
  • Remove the bay leaf before serving.

Notes

If the stew thickens too much while simmering, add a splash more broth to loosen it. Fresh rosemary can replace the dried version for brighter flavor. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a little extra broth stirred in.
Course: Soup
Cuisine: Italian
Equipment: Dutch oven, Cutting board, Knife