Slow-Cooked Pork-Vegetable Stew
Prep Time: 40 minutes
Cook Time: 2 1/2 to 3 hours
- One Swift Premium® Sirloin Tip Roast
- 4 slices thick-cut bacon, cut into 1 inch pieces
- 1 teaspoon garlic salt
- 1/2 teaspoon coarse-ground black pepper
- 1/2 cup Pinot Noir
- 1 cup vegetable broth
- 3 tablespoons tomato paste
- 3 medium carrots, peeled, halved lengthwise, and cut into 1 1/2 inch pieces
- 3 sprigs fresh thyme
- 2 large bay leaves
- 1/8 teaspoon ground allspice
- 3 tablespoons all-purpose flour
- 6 ounces large cremini mushrooms, quartered
- 1 cup frozen pear onions, thawed and drained
- Cook bacon in large skillet over medium heat until nearly crisp. Using slotted spoon, transfer bacon to a 4 to 6 quart electric slow cooker. Reserve drippings.
- Cut pork into 1 inch cubes; pat dry with paper towels. Sprinkle pork with garlic salt and pepper. Using 2 tablespoons bacon drippings, brown pork in 2 batches in large skillet over medium-high heat. Transfer pork to slow cooker.
- Remove skillet from heat; add wine. Return to heat and scrap brown bits from bottom of skillet. Boil to reduce by half. Stir in 3/4 cup broth and the tomato paste. Pour broth mixture over pork in slow cooker. Add carrots, thyme, bay leaves, and allspice. Cover; slow-cook on LOW for 1 1/2 hours.
- Combine flour and remaining 1/4 cup broth; stir into pork mixture. Add mushrooms and onions. Cover; continue cooking for 1 to 1 1/2 hours or until pork and vegetables are tender. Remove and discard thyme and bay leaves. Spoon into bowls to serve.