It’s time, my friends. The holidays are upon us and we can’t hold back any longer. Baking season, pumpkin season, and… stew season (with lots of seasoning…).
Got 3 hours to kill? Find ‘em. This is worth it. At home or at the campsite, you’ll be a hero. Stews come in all shapes and sizes. But pork loves apples and we love both. It’s a match made in camping euphoria. Follow along…
- 1 4-5lb pork roast, cut into 1in cubes
- ½ cup olive oil
- 2 red onions, peeled and chopped
- 8-10 garlic cloves, minced
- 2 large green apples, peeled/cored cut into large slices
- 3 large carrots, chopped into 1/2in pieces
- 12-16oz large mushrooms, quartered
- 3 stalks celery, sliced thick
- 4 sprigs each of rosemary, sage and thyme
- Salt and pepper to taste
- 6 cups chicken or vegetable stock (homemade is always best)
- 2 Tbsp. butter (no margarine)
- Dash of chopped chives per serving
Heat your favorite Dutch oven or stock pot over medium-high heat and add olive oil. Brown pork roast cubes on all sides, about a minute or two per side. Toss in the onions and apples about half way through. We want them to brown, too. But the time it takes to brown all sides of the pork is too long for the onions and apples, so that’s why the delay in adding them. Then add the stock, salt and pepper, butter, and herbs. Lower heat. (If cooking over a fire, move it to the side so it’s not over direct heat but still hot enough to simmer.) Cover and simmer for 2 and a half hours.
(*Take it up a notch: add 1 and a half cups red wine and 1 Tbsp of ground cumin)
Remove lid and add mushrooms, garlic, carrots, and celery. (Add a couple of diced potatoes at this point if you’d like the resultant product to be a little thicker.) Recover with lid and simmer an additional 30 minutes. Remove from heat and serve hot. The herb sprigs are easy enough to fish out with tongs. Sprinkle each serving with chopped chives.
That’s how we do it, folks. Happy Thanksgiving!
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