Pork & Grainy Mustart Stew

By Jerryann

Ingredients

• 3 bls pork shoulder blade roast boneless thrimed and cubed
• 2 TBSP flour
• 3 TBSP beggie oil
• 2 onions chopped
• 4 carrots chopped
• 2 stalks celery chopped
• 2 cloves garlic minced
• 1 tsp thyme
• 1/4 tsp each salt & pepper
• 2 C chicken stock
• 1/2 C white wine or chicken stock
• 1 Bay leaf\
• 1/4 C grainy mustard
• 3/4 C frozen peas
• 1/4 C minced frest parsley

Details

Servings 8

Preparation

Step 1

Toss pork with 1 TBSP flour. In dutch oven heat 1/2 oil over med-high heat brown pork in batches. Add more oil as needed. Remove to plate. Heat remaining oil fry onions carrtos clery garlic thyme salt & pepper. Stir occasionall until soften - 5 mins. Add stock wine bay leaf & 1 1/2 C water return pork and any juice in pan. Bring to boil reduce heat cover and simmer stirring occasionall for 45 mins or until meat is tender. Discard bay leaf. Whisk together mustard and remaing flour and 2 TBSP water stir into stew and simmer until thickened - 3 mins. Stir in peas and parsley heat through - 3 mins. Make ahead. Let cook 30 mins. Refrig uncovered in shallow pan until cold. Cover and refrig for up to 30 mins or freeze for up to 1 month. Richly flavored stew developed flavor as it sits in refrig.