Pork Stew with Rutabaga
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!
Pork Stew with Rutabaga
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!
Cooking 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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