Dragon Lady Stew Recipe
Dragon Lady Stew Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love presenting this stew at Halloween. The harvest flavors and the black wild rice are perfect for the occasion. I named the stew after a close friend.—Marina Castle, Canyon Country, California
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless country-style pork ribs, cubed
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon white wine
  • 1-1/2 teaspoons salt
  • 1 teaspoon Chinese five-spice powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • Dash ground allspice or cinnamon
  • 4-1/2 cups water, divided
  • 4 small red potatoes, cubed
  • 1 medium tart apple, peeled and sliced
  • 2 tablespoons cornstarch
  • Cooked wild rice
  • Chopped fresh parsley, optional

Directions

In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours.
Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley. Yield: 6 servings.
Originally published as Dragon Lady Stew in Ultimate Halloween 2016, p32

  • 2 tablespoons olive oil
  • 1 pound boneless country-style pork ribs, cubed
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon white wine
  • 1-1/2 teaspoons salt
  • 1 teaspoon Chinese five-spice powder
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • Dash ground allspice or cinnamon
  • 4-1/2 cups water, divided
  • 4 small red potatoes, cubed
  • 1 medium tart apple, peeled and sliced
  • 2 tablespoons cornstarch
  • Cooked wild rice
  • Chopped fresh parsley, optional
  1. In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork. Add carrots, celery and onion; cook and stir 2-4 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Stir in bay leaves, wine, seasonings and 4 cups water. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, 1-1/2 hours.
  2. Add potatoes and apple. Cook until tender, 15-20 minutes. Mix cornstarch and remaining water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves. Serve over wild rice and, if desired, top with parsley. Yield: 6 servings.
Originally published as Dragon Lady Stew in Ultimate Halloween 2016, p32

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