Ingredients
- 3 lbs pork shoulder, cut in large dice
- S & P to taste
- 4 T. grape seed oil
- 8 oz cremini mushrooms, quartered
- 1 large onion, med dice
- 2 med carrots, med dice
- 2 ribs celery, med dice
- 8 cloves garlic, thin sliced
- 2 bay leaves
- 2 sprigs fresh thyme
- 1/4 t. nutmeg
- 2 T. tom paste
- 1 T. flour
- 1 T. dry mustard
- 1 T red wine vinegar
- 2 c. white wine
- 4 c. beef broth
- 1 c. chicken stock
- 1/2 c. pitted green olives, chopped
- 2 T. Dijon mustard
Directions
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Large heavy ovenproof stew pot over med heat.
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Season pork
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Add oil to pot and brown meat in batches.
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Remove meat and set aside.
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Add more oil to pot; add mushrooms and saute 5 mins until brown.
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Season lightly w/ salt and pepper. Remove from pan and put with meat.
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Add more oil to pot, add onion, carrots and celery – saute until light brown.
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Add garlic, bay, thyme and nutmeg and cook 2 mins.
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Add tomato paste and saute 1 min.
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Add flour and dry mustard and stir 30 seconds.
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Add red wine vinegar, the wine and bring to boil, whisking bottom of pot.
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Cook 3-4 mins to reduce by half.
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Add broth and stick then add meat and mushrooms with any accumulated liquid and bring to a simmer.
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ace pan in oven, cover and cook 1.5-2 hours until pork is fork tender.
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move from oven, strain sauce from stew and reduce to 2.5-3 cups liquid.
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Add olives and Dijon.
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Add meat and veggies back to sauce.
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Can serve, but much better if you let it sit in frige overnight and reheat the next day!