Pork and Apple Stew

INGREDIENT LIST

1 ½ lb. pork roast, trimmed and cubed

2 Tbsp Olive Oil

¾ c flour

1 tsp garlic powder

1 lg. onion diced

1 ½ c chicken stock

2 garlic cloves, minced

1 ½ c white wine like a Gewürztraminer

1 tsp dry mustard

1 Tbsp dry rosemary, crushed up

3 bay leaves

½ small cabbage, shredded

3 lg. Potatoes, peeled and cubed

2 granny smith apples, peeled, cored and diced

Salt and pepper to taste

DIRECTIONS

Place flour and garlic powder in bowl. Coat cubed pork in flour and add to stock pot with oil on med high heat.  Toss in onions. Cook pork till browned on the outside. Pour in stock and add minced garlic, dry mustard, rosemary and bay leaves. Reduce heat to medium low and toss in potatoes and wine. After about 10-15 minutes, add cabbage. Once veggies are very close to being done, put apples in pot and cook for 10 min. Remove from heat and serve with a fresh hot loaf of crusty bread.

Originally published in The Wine Cellar January 2016.

Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.