PORK STEW WITH TOMATO SAUCE RECIPES

PAPRIKA PORK STEW RECIPE | ALLRECIPES

Paprika Pork Stew Recipe | Allrecipes image

A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.

Provided by DARKSACRIFICE

Categories Soups, Stews and Chili Recipes Stews Pork

Total Time 6 hours 45 minutes

Prep Time 35 minutes

Cook Time 6 hours 10 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

3 medium (blank)s Yukon Gold potatoes, cubed
3 medium (blank)s carrots, sliced
2 medium (2-1/2" dia)s onions, sliced
2 cloves garlic, minced
1 (2 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 cup beef stock
¾ cup tomato sauce
2?½ tablespoons ground paprika
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dried oregano
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
3 tablespoons all-purpose flour

Steps:

Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.
Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl; pour into the slow cooker. Stir to combine.
Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.
Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.
Cover and cook on High until sauce has thickened, 10 to 15 minutes.

Nutrition Facts : Calories 343.4 calories, CarbohydrateContent 23.2 g, CholesterolContent 64.8 mg, FatContent 20.7 g, FiberContent 3.4 g, ProteinContent 17.6 g, SaturatedFatContent 7.1 g, SodiumContent 1654.7 mg, SugarContent 7.8 g

ITALIAN PORK STEW RECIPE: HOW TO MAKE IT

Italian Pork Stew Recipe: How to Make It image

Don't skip the anchovy paste! It gives a good, salty flavor, but doesn't taste fishy at all. Add a salad and crusty bread for an incredible meal. —Lynne German, Woodland Hills, California

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 45 minutes

Prep Time 30 minutes

Cook Time 02 hours 15 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 19

Ingredients

2/3 cup all-purpose flour
2 pounds boneless pork loin, cut into 1-inch pieces
4 tablespoons olive oil, divided
1 large onion, chopped
5 garlic cloves, crushed
1 can (28 ounces) diced tomatoes, undrained
1 cup dry red wine or beef broth
3 bay leaves
1 cinnamon stick (3 inches)
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon anchovy paste
1 teaspoon each dried oregano, basil and sage leaves
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/4 cup minced fresh parsley
Hot cooked bow tie pasta
Grated Parmesan cheese

Steps:

Place flour in a shallow dish. Add pork, a few pieces at a time, and turn to coat. In a Dutch oven, brown pork in 3 tablespoons oil in batches. Remove and keep warm., In the same pan, saute onion in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy paste, herbs, salt, pepper flakes, pepper and pork; bring to a boil., Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-40 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon stick., Serve with pasta; sprinkle with cheese.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 256 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 349mg sodium, CarbohydrateContent 12g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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