Meat Veggie Stew (Print Version)

Big, soft bites of meat and veggies slowly bubble in a thick, creamy sauce for the ultimate one-pot comfort dinner.

# Ingredients:

→ Seasonings

01 - 0.5 teaspoon celery salt
02 - 0.5 teaspoon black pepper
03 - 0.75 teaspoon ground sage
04 - 0.75 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon dried rosemary

→ Main

07 - 2-3 tablespoons olive oil
08 - 3 tablespoons flour
09 - 2.25 teaspoons salt
10 - 1.1 kg pork butt (Boston butt), well-trimmed and cut into chunky 2.5 cm pieces

→ For Stew

11 - Salt and pepper, as you like
12 - 450 g baby red potatoes, cut into chunks with skin left on
13 - 2 bay leaves
14 - 1 beef bouillon cube
15 - 120 ml heavy cream
16 - 1.2 litres chicken broth
17 - 1/3 cup (40 g) flour
18 - 1 teaspoon hot sauce
19 - 1 teaspoon Dijon mustard
20 - 2 teaspoons Worcestershire sauce
21 - 4 cloves garlic, chopped
22 - 3 stalks celery, diced
23 - 4 medium carrots, diced
24 - 1 yellow onion, diced
25 - 3 tablespoons unsalted butter
26 - 180 ml dry white wine

# Steps:

01 - Fish out the bay leaves and toss them. Taste, see if it needs a pinch more salt or pepper, and dish it up while it’s hot.
02 - Halve or quarter your red potatoes, sprinkle with a bit of salt and pepper, then let them join the party in the pot. Keep simmering until you can poke them easily with a fork—give it about 20 minutes.
03 - Slide those browned pork pieces and all their good juices back into the pot. Keeps things simmering low, lid just a bit off, and stir every now and then for the next 40 minutes. Don’t let it bubble like crazy—you want the pork to stay nice and tender.
04 - Toss in the bouillon cube and bay leaves. Let the soup come up to a gentle boil, then turn it down to simmer.
05 - Slowly pour in the chicken broth in parts, stirring so it stays pretty thick. Do the same with the heavy cream, whisking as you go until it’s creamy with no lumps.
06 - Sprinkle 40 grams of flour over your veggies. Keep stirring for another 2 minutes—don’t let anything stick.
07 - Throw in the chopped garlic, Worcestershire, Dijon, hot sauce, and any leftover seasoning mix. Give it a good mix.
08 - Drop in the butter, then all your diced onions, carrots, and celery. If you want, go ahead and add up to half a teaspoon of salt. Let them cook for about 5 minutes until everything softens up.
09 - Turn off the heat for a sec. Pour in the dry white wine, crank the heat to medium, and scrape up everything tasty off the bottom with a silicone spatula. Let half the wine bubble away—that’ll take around 6 minutes.
10 - Pour 1 tablespoon of olive oil in a big heavy pot and heat to medium-high. Sear the pork in a few batches so each piece gets browned, about 45 seconds each side—don’t crowd them. Use more oil if you need it. Move the browned ones to a separate bowl.
11 - Trim the pork and cut it into nice, chunky cubes. Ditch any extra fat. Sprinkle in your salt and half of the spice mix, then toss the pork with 3 tablespoons of flour so it’s coated all over.
12 - Throw rosemary, thyme, oregano, sage, black pepper, and celery salt in a little bowl. Give it a stir and set it aside for later.

# Notes:

01 - Pork butt makes the stew tender and lots of flavor, but you can swap in shoulder, belly, or pork cheeks if you want.
02 - Keep the temperature low. If you let it boil hard, the meat’ll go chewy—slow simmer is how you get the softest bites.
03 - Want it even thicker? Use less broth or mix up a little cornstarch and water to stir in at the end.
04 - Pop any leftovers in the fridge for up to 3 days—or wrap them up for the freezer for 3 months. If you’re freezing, wait to add the potatoes until reheating so they don’t get mushy.
05 - Add some frozen peas, corn, or green beans for extra veggies in the last 10 minutes. Or go big and sprinkle crumbled bacon on top.

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