Slow-Cooked Pork-Vegetable Stew

Prep Time: 40 minutes
Cook Time: 2 1/2 to 3 hours
Serves: 4-5
Ingredients:
  • 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
Cooking Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Nutrition Overview
Per Serving
Calories
336
Total fat
8g
Saturated fat
2g
Cholesterol
63mg
Sodium
1276mg
Carbohydrate
17g
Fiber
2.7g
Protein
46g
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