Cook the Book – Black Forest Pork Stew

Black Forest Pork Stew

2 tablespoons olive oil
2 pounds pork stew meat
1/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon paprika
3 slices bacon, diced
2 large onions, diced
4 large carrots, diced
3 stalks celery, diced
9 cloves garlic, minced
2 tablespoons fresh minced marjoram
6 ounces tomato paste
1 cup white wine
2 cups beef stock or water
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound bratwurst, cut into 1-inch pieces
1 8-ounce package mushrooms, washed and quartered

Heat the olive oil in a stockpot over medium-high heat. Toss the pork, flour, salt, pepper and paprika together in a bowl to coat the meat. Add the pork to the pot and cook until lightly browned. Add the bacon and continue cooking until the bacon is done (about 5 minutes). Add the onions, carrots, celery, garlic and spices and cook for another 10-15 minutes until the onions are translucent. Add the tomato paste, white wine, stock, salt, pepper and bratwurst.  Reduce heat and simmer, covered, until the meat is tender (about 2 hours). Add the mushrooms and cook an additional 15 minutes; serve.

Serves 6-8


1 Comment

  • Comfort Food « Broad Reach
    March 10, 2011 at 3:25 pm

    […] Friday Chef Annie was thinking the same thing when she posted a recipe for Black Forest Pork Stew. We thought we’d share the recipe with you over here on Broad Reach too. Of course if you […]


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