Pork stew
4 servings
60 minutes
Pork ragout is a cozy and rich dish rooted in French culinary traditions. Its flavor is complex and multifaceted: tender pork absorbs the aromas of red wine, thyme, and bay leaves, while sautéed vegetables and mushrooms add richness and depth. This dish is perfect for cold evenings when you want to warm up and enjoy juicy meat in a thick, rich sauce. The wine in the recipe not only enhances the flavors of the ingredients but also adds a slight acidity that harmonizes beautifully with the sweetness of carrots and tomatoes. Ragout is served hot with crispy baguette or mashed potatoes to savor every sip of the aromatic sauce. Such a dish is not just food but a true gastronomic experience enveloping you in warmth and comfort.
1
Cut the meat into pieces and fry, then transfer to a pot. In the same pan, fry the minced garlic and diced onion and carrot for 3-4 minutes. Add flour, fry while stirring for a minute, then add tomato paste and diced tomatoes and peas, and simmer for another minute.
- Pork: 800 g
- Garlic: 4 cloves
- Onion: 1 head
- Carrot: 2 pieces
- Wheat flour: 2 tablespoons
- Tomato paste: 2 tablespoons
- Tomatoes: 2 pieces
- Green peas: 150 g
2
Pour in the wine, add bay leaf, thyme, season, and simmer for about 5 minutes. Then transfer the resulting sauce to the pot with the meat, set on high heat, and bring to a boil. Reduce the heat and simmer covered for about an hour, until the meat is tender.
- Dry red wine: 450 ml
- Bay leaf: 1 piece
- Thyme: 0.3 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Cut the mushrooms into quarters, season, and fry until soft. Add the champignons to the stew and mix.
- Button mushrooms: 400 g
