
Pork Shoulder & Mushrooms Red Wine Stew
Level
moderate
Cooking
93 min
Preparation
120 min
Ingredients
Servings
6
Pork Shoulder Butt cut into 2 inches | 1 kg |
Red Wine | 200 ml |
Chicken Stock | 500 ml |
Plain Flour | 2 tbsp |
Carrot chopped | 100 g |
Onion chopped | 100 g |
Celery chopped | 100 g |
Apple chopped | 200 g |
Brown Swiss Mushrooms cut into halves | 300 g |
Tomato Paste 170g, tin | 1 can |
Bay Leaves | 2 |
Worcestershire | 2 tbsp |
Olive Oil | 3 tbsp |
Salt to taste | |
Pepper to taste |
How to cook
Start cooking
- Sear and brown pork shoulder in a Dutch oven pot heated with olive oil.
- Season to taste with salted and pepper. Set seared pork shoulder aside.
- In the same pot saute onions, carrots and celery. Add in swiss brown mushrooms and chopped apples, saute for another 2-3 minutes.
- Add tomato paste, Worcestershire, plain flour, salt and pepper to taste.
- Deglaze the pot with red wine.
- Add the seared pork shoulder back to the pot and mix well.
- Add chicken stock and bay leaves.
- Bring to boil and cover pot with lid, place the Dutch oven pot in a 160 °C oven and cook for 1.5 hours.
- Serve once pork shoulder becomes tender.
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