Try this stew with a delicious walnut topping!
- 4 tablespoons olive oil
- 1 pound lean, well-trimmed pork shoulder, butt or loin, cut into 1-inch cubes
- 6 carrots, peeled and cut into 1/2-inch slices
- 2 ribs celery, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh sage (2 teaspoons dried sage)
- 2 teaspoons dried thyme
- 2 cups canned unsalted chicken broth
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces button mushrooms, sliced or cut into quarters
- 8 ounces blanched green beans, cut into 2-inch lengths
- Toasted Breadcrumb and Walnut Topping
- 1 cup toasted and coarsely chopped walnuts
- 1/2 cup toasted, coarse, whole-wheat breadcrumbs
- 1/4 cup minced fresh flat-leaf parsley
- 2 tablespoons chopped fresh sage leaves
- 1 tablespoon finely minced lemon zest
Stews taste even better the next day which offers a great excuse for cooking a large batch to serve later in the week. It's also easy to double the recipe and freeze some. You can use thick-cut, boneless, loin chops, trimmed of all the fat for a dish elegant enough for a dinner party.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add the pork and cook, turning occasionally, until well-browned on all sides. Transfer browned pork to plate and set aside.
- In the same pan, heat the remaining 2 tablespoons of oil. Add the carrots, celery, onion, garlic, sage, and thyme and cook, stirring occasionally for 2 minutes. Add the broth, wine, tomato paste, salt and pepper. Return the browned pork and any juices that have accumulated. Lower the heat to medium, cover, and simmer until the pork is very tender when pierced with fork, approximately 1 hour. (Alternatively, you can place the covered pot in a preheated 325°F oven for 1 hour.)
- Add the mushrooms and cook for another 20 minutes. Add the green beans and let sit 10 minutes before serving.
To make the topping: In a small bowl, combine the walnuts, breadcrumbs, parsley, sage, and lemon zest. Sprinkle over stew just before serving.