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Pork Stew with Sage and Thyme

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Ingredients
  

  • 3-pounds pork shoulder or sirloin, cut in about 1-inch cubes
  • 3 tbsp. olive oil
  • Pinch salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 large white onion, chopped
  • 3 stalks celery, chopped
  • 2 cups pork, vegetable or chicken stock, 5 cups in total will be needed
  • 2 tbsp. fresh thyme leaves, chopped
  • 4 tbsp. fresh sage, chopped
  • 4 carrots, sliced into coins
  • 6 large potatoes, cut into 1 1/2-inch cubes
  • 1 cup sweet peas, fresh or frozen
  • 4 tbsp. all-purpose flour, rounded
  • 1/2 cup water

Instructions
 

  • Pre-heat oven to 350°F.
  • Over medium high heat, add the olive oil to the bottom of a heavy bottom Dutch oven.
  • Add the onions and garlic and cook until soft and partly caramelized.
  • Remove from pot and set aside.
  • You may or may not need to add another tbsp. olive oil at this point.
  • Add the pork to the heated pan, season with salt and pepper and cook for about 5 minutes, tossing often until the pork has well browned.
  • To the hot pot, add the celery and caramelized onions and garlic.
  • Add the sage and thyme, plus 2 cups of the pork stock; the stock should be boiling hot to speed up the cooking time of this recipe.
  • Stir together, cover and place in oven for about an hour.
  • Remove from oven, taste the broth and add more salt and pepper as needed.
  • After the hour, add the carrots with the remaining 3 cups of hot stock. 
  • Return to the oven for 20 minutes.
  • Remove from oven and add potatoes.
  • Return to oven for another 20 - 30 minutes until the potatoes are fork tender.
  • Move the stew to the stove top and bring to a gentle boil over medium heat.
  • Slowly add a thickening slurry made by whisking together the flour and water until no lumps are left.
  • Stir constantly as you add the slurry to stew to avoid lumps.
  • Simmer for a minute or two and serve.

Notes

Feel free to add additional vegetables like corn, fresh spinach, brussels sprouts, etc.
A nice finishing touch is to stir in some extra chopped fresh thyme and sage while thickening the stew. It gives the stew a little fresh boost of flavor.