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This is a crock pot stew so you can use a more inexpensive, flavorful cut of meat like a shoulder roast. This stew has a hint of sweetness that my family enjoys. Try using your favorite white wine instead of apple juice for a more sophisticated dish.
Serves 6-8
Ingredients
2 pounds of pork shoulder roast-diced into 2" chunks
2 (14 oz) cans of chicken broth or stock
1/2 cup apple juice
3 shallots coarsely chopped
2 stalks of celery coarsely chopped
1 cup frozen diced carrots
3 cloves garlic-peeled but whole
1/2 cup chopped fresh parsley
4 medium red potatoes cut into 1" cubes
2 cups frozen cut green beans
1 teaspoon herbs de provence
1 teaspoon salt
1 teaspoon pepper
3/4 cup flour
3 tablespoons oil
Directions:
Turn your crock pot on to low and let it warm up while you brown your pork cubes.
1.Place the flour in a zip loc bag and add the pork cubes.
2. Close the bag and shake the pork to cover with the flour.
3.Pour 3 tablespoons in a large skillet heat over medium heat.
4.Brown the pork shoulder cubes over medium heat in several batches, you only need to brown 2 sides.
5. As you pull them out of the skillet add them to your warmed crock pot.
6. When the browning process of the pork cubes is done, add to the skillet 1/2 cup chicken broth, shallots,celery and carrots, cook for 5 minutes.
7. Pour the mixture in the skillet over the pork in the crock pot.
8. Pour the remaining broth, apple juice, the chopped parsley, garlic cloves, salt, pepper, Herbs de provence into the crock pot.
9. Cover the crock pot and cook on LOW for 8-10 hours on HIGH for 4-6 hours.
The last 2 hours add the green beans & diced potatoes, re-cover and cook until potatoes are tender.
Serve in bowls with toasted crusty bread.
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PORK PROVENCAL STEW
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Category: Recipes
Prep Time: Cook Time: Total Time:
This is a crock pot stew so you can use a more inexpensive, flavorful cut of meat like a shoulder roast. This stew has a hint of sweetness that my family enjoys. Try using your favorite white wine instead of apple juice for a more sophisticated dish.
Serves 6-8
Ingredients
2 pounds of pork shoulder roast-diced into 2" chunks
2 (14 oz) cans of chicken broth or stock
1/2 cup apple juice
3 shallots coarsely chopped
2 stalks of celery coarsely chopped
1 cup frozen diced carrots
3 cloves garlic-peeled but whole
1/2 cup chopped fresh parsley
4 medium red potatoes cut into 1" cubes
2 cups frozen cut green beans
1 teaspoon herbs de provence
1 teaspoon salt
1 teaspoon pepper
3/4 cup flour
3 tablespoons oil
Directions:
Turn your crock pot on to low and let it warm up while you brown your pork cubes.
1.Place the flour in a zip loc bag and add the pork cubes.
2. Close the bag and shake the pork to cover with the flour.
3.Pour 3 tablespoons in a large skillet heat over medium heat.
4.Brown the pork shoulder cubes over medium heat in several batches, you only need to brown 2 sides.
5. As you pull them out of the skillet add them to your warmed crock pot.
6. When the browning process of the pork cubes is done, add to the skillet 1/2 cup chicken broth, shallots,celery and carrots, cook for 5 minutes.
7. Pour the mixture in the skillet over the pork in the crock pot.
8. Pour the remaining broth, apple juice, the chopped parsley, garlic cloves, salt, pepper, Herbs de provence into the crock pot.
9. Cover the crock pot and cook on LOW for 8-10 hours on HIGH for 4-6 hours.
The last 2 hours add the green beans & diced potatoes, re-cover and cook until potatoes are tender.
Serve in bowls with toasted crusty bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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