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Easy Pork and Mushroom Stew
By Anna Chwistek · servingdumplings.com
Serves 4
1 hr
A browned pork and mushroom stew finished with half-and-half, simmered until tender.
| prepCut pork chuck into bite-sized pieces | ||||||
| prepRoughly chop mushrooms | ||||||
| prepMince garlic cloves | ||||||
| prepFinely chop shallot | ||||||
| prepChop parsley | ||||||
| 15 ml olive oil (for searing) | Sear pork in oil & butter, 2 min undisturbed, then brown | Cook mushrooms until golden, add remaining oil & spices | Return pork, stir in flour, pour in broth & bring to boil | Simmer covered, medium low, 35 min until tender | Stir in half-and-half, simmer uncovered 5 min | Finish with parsley, taste & adjust salt |
| 15 g unsalted butter | ||||||
| 820 g pork chuck, cut into bite-sized pieces | ||||||
| 255 g cremini mushrooms, roughly chopped | ||||||
| 1 tsp salt | ||||||
| 1 tsp black pepper | ||||||
| 1 tsp sweet paprika | ||||||
| 1 tsp dried rosemary | ||||||
| 1 tbsp balsamic vinegar | ||||||
| 1 shallot, finely chopped | ||||||
| 2 garlic cloves, minced | ||||||
| 15 g all-purpose flour | ||||||
| 240 ml low sodium beef broth | ||||||
| 120 ml half-and-half | ||||||
| 5 g chopped parsley, plus more for serving | ||||||
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