Wild Mushroom Pork Stew in Rich Brown Gravy
Equipment
- Dutch oven
- Cutting board
- Knife
Ingredients
- 1.5 pounds pork shoulder, cut into 1-inch cubes
- 12 ounces mixed wild mushrooms, sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 cups beef broth
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Pat the pork cubes dry and season them with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the pork in batches until all sides are seared. Remove the pork to a plate.
- Lower the heat to medium and add the butter to the same pot. Once melted, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and start to brown.
- Stir in the minced garlic and cook for one minute. Sprinkle the flour over the vegetables and stir for two minutes to form a roux.
- Slowly pour in the beef broth while stirring to avoid lumps. Add the thyme and return the browned pork to the pot.
- Bring the mixture to a gentle simmer, then cover and cook for 60 to 75 minutes until the pork is fork-tender and the gravy has thickened. Taste and adjust salt and pepper before serving.
Notes
If the gravy thickens too much while simmering, add a splash of extra beef broth. Cremini and shiitake mushrooms work especially well here for their meaty texture. Leftovers reheat smoothly on the stovetop with a little added broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife