Try this stew with a delicious walnut topping!
- 4 tablespoons olive oil
- 1 pound pork shoulder, butt or loin, lean, well-trimmed, cut into 1-inch cubes
- 6 carrots, peeled, cut into 1/2-inch slices
- 2 ribs celery, chopped
- 1 onion, large, chopped
- 4 garlic cloves, minced
- 2 tablespoons sage, chopped, fresh, or 2 teaspoons sage, dried
- 2 teaspoons thyme, dried
- 2 cups chicken broth, canned, unsalted
- 1 cup white wine, dry
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 8 ounces button mushrooms, sliced or cut into quarters
- 8 ounces green beans, blanched, cut into 2-inch lengths
Toasted Breadcrumb and Walnut Topping
- 1 cup California walnuts, toasted, coarsely chopped
- 1/2 cup breadcrumbs, toasted, coarse, whole-wheat
- 1/4 cup parsley, flat leaf, fresh, minced
- 2 tablespoons sage leaves, fresh, chopped
- 1 tablespoon lemon zest, finely minced
- 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.