Winter Pork Stew with Smoked Paprika

On a cold winter’s day nothing satisfies like a hot steaming bowl of stew.  This hearty pork stew gets its heat from a generous measure of smoked paprika that warms both the tongue and the tummy. 

Unlike the relatively bland paprika you may be used to cooking with, smoked paprika has a savory, dense flavor with hints of wood-smoked bacon. This dish tastes even better the next day so save the leftovers for a delicious lunch.

This recipe is available in our digital ebook cookbook Easy Delicious Gluten-Free Soups, Stews, and Chowders and is also included in our new print cookbook Easy Delicious Gluten-Free One-Pot Meals which was recently published. If you like this recipe then page down to find info on ordering our new cookbook.

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Winter Pork Stew with Smoked Paprika

This hearty pork stew gets its heat from a generous measure of smoked paprika that has a savory, dense flavor with hints of wood-smoked bacon.

(Page down for a printable recipe link.)

Ingredients

2 TBSP vegetable oil

1 1/2 lbs boneless pork shoulder, cut into 3/4” cubes

2 cups onion, chopped (about 1 large onion)

8 oz white button mushrooms, washed and sliced

1 1/2 tsp salt

1/4 tsp black pepper

1/4 tsp caraway seed

1 tsp thyme, dried

2 tsp granulated garlic *

2 TBSP smoked paprika

1 8-oz can tomato sauce

1 cup red wine

3 cups gluten-free beef broth ** (reserve 1 cup)

1 tsp apple cider vinegar

1 lb carrots, ends trimmed, cut into 1” lengths

1 lb potatoes, cut into 1” cubes

1/4 cup cornstarch

* Granulated garlic is dried garlic that has been ground into sand-like grains. Do not use garlic salt or the dish will be too salty. Do not use garlic powder (which looks like flour) as the garlic flavor will be too intense.

** Check the label on the beef broth to confirm that it is gluten-free.

Cookware and Utensils

6-quart stockpot with lid

Colander

Small bowl

2-cup liquid measuring cup

Instructions:

1. Add the oil to the stockpot. 

2. Trim excess fat from the pork and cut it into 3/4-inch cubes.  Add the pork to the stockpot.  Stir to coat the pork with the oil.  Brown the pork on medium heat, stirring occasionally.

3. While the pork is browning chop the onion.  When the pork is brown add the onion to the stockpot.  Stir to combine.  Reduce the heat to medium low and cook, stirring occasionally, until the onion is soft.

4. Rinse the mushrooms in the colander and allow them to drain thoroughly.  Slice the mushrooms.  When the onion is soft add the mushrooms to the stockpot.  Stir to combine.  Cover the stockpot with the lid and cook until the mushrooms are soft.

5. Add the salt, pepper, caraway seed, thyme, garlic, and smoked paprika to the small bowl.  Stir to combine.

6. When the mushrooms are soft add the mixed seasonings to the stockpot.  Stir to coat the pork and vegetables with the seasonings.

7. Add the tomato sauce to the stockpot.  Stir to combine.

8. Add the red wine, 2 cups of the beef broth, and the apple cider vinegar to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the mixture boils then reduce the heat to a gentle simmer.

9. Scrub the carrots under running water and trim their ends.  Slice the carrots into 1-inch lengths.  Add the carrots to the stockpot.  Stir to combine.

10. Scrub the potatoes under running water.  Cut the potatoes into 1-inch cubes.  Add the potatoes to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the stew begins to boil then reduce the heat to a gentle simmer.

11. Transfer the reserved cup of beef broth to the liquid measuring cup.  Add the cornstarch to the beef broth.  Use a fork to mix the broth and break up any clumps.  Stir until the cornstarch is completely dissolved into the broth.

12. Slowly add the broth and cornstarch mixture to the stockpot, stirring the stew continuously to avoid clumping of the cornstarch.  Cover the stockpot with the lid.  Adjust the heat until the stew comes to a gentle simmer.  Simmer the stew until the potatoes and carrots pierce easily with the tines of a fork.

13. When the vegetables are tender the stew is done.  Serve the stew hot.

Yield: 6 servings

Author: Julie Cameron

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Winter Pork Stew with Smoked Paprika

On a cold winter night nothing satisfies like a hot steaming bowl of stew. This hearty pork stew gets its heat from a generous measure of smoked paprika that warms both the tongue and the tummy. Unlike the relatively bland paprika you may be used to cooking with, smoked paprika has a savory, dense flavor with hints of wood-smoked bacon. This dish tastes even better the next day so save the leftovers for a delicious lunch.

ingredients:

• 2 TBSP vegetable oil
• 1 1/2 lbs boneless pork shoulder, cut into 3/4” cubes
• 2 cups onion, chopped (about 1 large onion)
• 8 oz white button mushrooms, washed and sliced
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp caraway seed
• 1 tsp thyme, dried
• 2 tsp granulated garlic 
• 2 TBSP smoked paprika
• 1 8-oz can tomato sauce
• 1 cup red wine
• 3 cups gluten-free beef broth  (reserve 1 cup)
• 1 tsp apple cider vinegar
• 1 lb carrots, ends trimmed, cut into 1” lengths
• 1 lb potatoes, cut into 1” cubes
• 1/4 cup cornstarch

Cookware

• 6-quart stockpot with lid
• Colander
• Small bowl
• 2-cup liquid measuring cup

instructions:

How to cook Winter Pork Stew with Smoked Paprika

1. Add the oil to the stockpot.
2. Trim excess fat from the pork and cut it into 3/4-inch cubes. Add the pork to the stockpot. Stir to coat the pork with the oil. Brown the pork on medium heat, stirring occasionally.
3. While the pork is browning chop the onion. When the pork is brown add the onion to the stockpot. Stir to combine. Reduce the heat to medium low and cook, stirring occasionally, until the onion is soft.
4. Rinse the mushrooms in the colander and allow them to drain thoroughly. Slice the mushrooms. When the onion is soft add the mushrooms to the stockpot. Stir to combine. Cover the stockpot with the lid and cook until the mushrooms are soft.
5. Add the salt, pepper, caraway seed, thyme, garlic, and smoked paprika to the small bowl. Stir to combine.
6. When the mushrooms are soft add the mixed seasonings to the stockpot. Stir to coat the pork and vegetables with the seasonings.
7. Add the tomato sauce to the stockpot. Stir to combine.
8. Add the red wine, 2 cups of the beef broth, and the apple cider vinegar to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the mixture boils then reduce the heat to a gentle simmer.
9. Scrub the carrots under running water and trim their ends. Slice the carrots into 1-inch lengths. Add the carrots to the stockpot. Stir to combine.
10. Scrub the potatoes under running water. Cut the potatoes into 1-inch cubes. Add the potatoes to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the stew begins to boil then reduce the heat to a gentle simmer.
11. Transfer the reserved cup of beef broth to the liquid measuring cup. Add the cornstarch to the beef broth. Use a fork to mix the broth and break up any clumps. Stir until the cornstarch is completely dissolved into the broth.
12. Slowly add the broth and cornstarch mixture to the stockpot, stirring the stew continuously to avoid clumping of the cornstarch. Cover the stockpot with the lid. Adjust the heat until the stew comes to a gentle simmer. Simmer the stew until the potatoes and carrots pierce easily with the tines of a fork.
13. When the vegetables are tender the stew is done. Serve the stew hot.

Copyright 2017 Easy Gluten-Free Cooking / Cameron Creative

Created using The Recipes Generator

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