Categories: Main Dish, Stew

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

1. Large heavy ovenproof stew pot over med heat.

2. Season pork

3. Add oil to pot and brown meat in batches.

4. Remove meat and set aside.

5. Add more oil to pot; add mushrooms and saute 5 mins until brown.

6. Season lightly w/ salt and pepper. Remove from pan and put with meat.

7. Add more oil to pot, add onion, carrots and celery – saute until light brown.

8. Add garlic, bay, thyme and nutmeg and cook 2 mins.

9. Add tomato paste and saute 1 min.

10. Add flour and dry mustard and stir 30 seconds.

11. Add red wine vinegar, the wine and bring to boil, whisking bottom of pot.

12. Cook 3-4 mins to reduce by half.

13. Add broth and stick then add meat and mushrooms with any accumulated liquid and bring to a simmer.

14. ace pan in oven, cover and cook 1.5-2 hours until pork is fork tender.

15. move from oven, strain sauce from stew and reduce to 2.5-3 cups liquid.

16. Add olives and Dijon.

17. Add meat and veggies back to sauce.

18. Can serve, but much better if you let it sit in frige overnight and reheat the next day!

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