I've been working my way through my stockpile of 99-cents-a-pound pork roast. I wanted something new and came up with this stew, which is officially a new family favourite! The bacon fat definitely adds a deliciously distinctive flavour if you have some on hand; if not olive oil will work just fine, too.
1 lb pork roast, cut into 1" chunks
1-2 tbsp bacon fat or olive oil
3 small onions, cut into large chunks
3 medium carrots, cut into 1" chunks
6 smallish potatoes, cut into large chunks
2 medium apples, chopped
2 tbsp butter
2 tbsp flour
1 to 1 1/2 cups chicken stock
1/4 tsp dry mustard powder
1/2 tsp poultry seasoning
1 tsp salt
1/2 tsp pepper
In a large, heavy bottomed saucepan, cook pork chunks in fat for a couple of minutes until they are browned on all sides (they won't be cooked all the way through). Add the onions, carrots, potatoes and apples, stirring to make sure they get well coated with fat. Add a bit more fat at this point if needed to keep things from sticking to the bottom of the pot! Cook over medium-low heat, stirring frequently, until vegetables begin to soften (about 5-10 minutes). Add the butter and stir until it's completely melted. Sprinkle the flour over the meat and vegetable mixture, stirring until all the flour is well coated with fat (this prevents lumps from forming in the sauce!) Slowly add 1 cup of chicken stock while stirring constantly. Stir in the dry mustard, poultry seasoning, salt and pepper. Bring to a simmer and cook,stirring occasionally, for about 45-60 minutes, or until the carrots and potatoes are very tender. You may need to add more stock during cooking to prevent the stew from getting too dry (if you run out of stock, just add some water). Ladle into bowls and serve. Makes 4 servings.
I shared this recipe at Tasty Tuesday, the GCC Recipe Swap, and Friday Favorites.