Try this comforting stew that's easy to put together, but tastes like you've been working hard in the kitchen all day. It's even better served over polenta, egg noodles or mashed potatoes. —Nancy Elliott, Houston, Texas
Featured In: 21 Healthy Fall Stews to Warm Up Cold Nights
- 2 pork tenderloins (1 pound each), cut into 2-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 large carrots, cut into 1/2-inch slices
- 2 celery ribs, coarsely chopped
- 1 medium onion, coarsely chopped
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1/3 cup pitted dried plums, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1/3 cup Greek olives, optional
- Chopped fresh parsley, optional
- Hot cooked mashed potatoes, optional
- Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
- Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes. Yield: 8 servings.
Originally published as Slow-Cooked Pork Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p52
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed Oct. 20, 2016
"This was a very creative, delicious recipe. This was my first time making a pork stew, and I absolutely loved this original idea. Very good flavors and seasonings in this recipe."