Pork and Mushroom Stew

By franny-2

Serve this stew with creamy mashed potatoes or crusty Italian bread. The beef stock gives a rich meaty flavour to the oyster mushrooms and the sauce.

Ingredients

• 3 lb lb(1.4 kg) boneless shoulder butt pork roastboneless shoulder butt pork roasts
• 1/3 cup (75 mL) all purpose flour
• 2 tsp tsp((10 mL) Italian herb seasoning
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 3 tbsp (45 mL) vegetabIe oil
• 2 chopped onions
• 4 minced garlic clove
• 2 cups peeled pearl onion
• 2 cups(500 mL) beef stock or chicken stock
• 1 bay leaves
• 4 cups(1 L) trimmed oyster mushroomoyster mushrooms or button mushrooms
• 1/2 cup(125 mL) frozen peas

Preparation

Step 1

Preheat oven to 350°F (180°C).

Trim roast and cut into 1-inch (2.5 cm) cubes. In large bowl, whisk together flour and half each of the Italian herb seasoning, salt and pepper; add pork, in batches, and toss to coat. Reserve any leftover flour mixture. In large Dutch oven, heat oil over medium-high heat; brown pork in batches. Transfer to plate.

Drain any fat from pan and reduce heat to medium; cook chopped onions, garlic and remaining Italian herb seasoning, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes.

Stir in pearl onions and reserved flour mixture; cook, stirring occasionally, for 5 minutes. Add stock and bay leaf; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any accumulated juices to pan.

Cover and cook over medium-low heat, or in 350°F (180°C) oven, until pork is tender, about 1 hour. Stir in mushrooms and peas; cook, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes. Discard bay leaf.
(Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or freeze for up to 2 weeks and thaw in refrigerator for 48 hours before reheating.)
Additional Information:

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Other Methods
Slow-Cooker Pork and Mushroom Stew: Follow first 3 paragraphs as directed; transfer to slow-cooker. Cover and cook on Low until pork is tender, 6 to 7 hours. Stir in mushrooms and peas; cover and cook until mushrooms are tender, about 1 hour. Discard bay leaf.

Pressure-Cooker Pork and Mushroom Stew: Using pressure cooker instead of Dutch oven, follow first 3 paragraphs as directed. Secure lid; bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 6 minutes. Remove from heat; let pressure release completely, about 10 minutes. Stir in mushrooms and peas; simmer, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes. Discard bay leaf.

Tip: To peel pearl onions easily, blanch in large pot of boiling water for 1 minute; drain and plunge into cold water. Drain and peel.