Pork Stew with Rutabaga
Adam Janowski @polishkitchen
I created this for dinner last night and the husband says it's a keeper. The rich stew goes well with a side of rice. I think this tastes even better the next day, after the rutabaga has had a chance to mellow. If you make it let me know! I love to hear what you think about my recipes!
Open in Cookpad AppCooking Instructions
- 1
In a large bowl, season pork steaks with Montreal Steak seasoning, salt, pepper, rosemary and thyme and set aside.
- 2
In a large soup pot over medium high heat, add in oil. Once oil is hot, sear the pork steak until all pieces have browned. Strain out the meat and set aside.
- 3
In the same soup pot, sauté the onion, celery and garlic until onion is translucent. Return the meat to the pan, add the chicken broth and bay leaves and bring to a boil. Reduce the heat to medium low, cover the pan, and simmer for 1 hour and 15 minutes.
- 4
Add the carrots and rutabaga, bring to a boil, reduce heat to a simmer and cook for 10 minutes.
- 5
Add the potatoes, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Check the rutabaga for doneness. If necessary, cook for an additional 10 minutes.
- 6
Combine the cornstarch and water and stir until cornstarch is dissolved. Add to stew, stirring gently until stew thickens. Simmer for at least 10 minutes.
- 7
Ladle stew into soup bowls.
- 8
Optional: Garnish with minced parsley.
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I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com
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