"Quick ones" are
just simple demonstrations for ideas.
hearty classic that's so simple to do and perfect for serving
larger groups. This is a great "base" dish, that is it can
easily be transformed into
shallots (or onions), celery, carrots, potatoes
used two kinds of tomatoes; canned diced tomatoes (100% tomatoes
no salt or anything else) and fresh baby grape tomatoes.
wine, white wine, water or a combination. (Use some red or
wine for a richer, stronger dish, 100% water for a lighter
little flour to thicken is optional.
- Rick's Chef Salt, thyme, Italian Herbs, salt, dried parsley,
and I happen to like fennel seed in this dish.
some fat (animal, butter) or oil in a dutch oven like pan.
chop the garlic, shallots (or onions), celery, carrots, and
time permits, brown
the vegetables in the pan, then add the
cubed stew meat (if you want to use a little flour for a thicker
coat the meat before adding), and then add your choice of seasonings.
Stir and add the wine and or water. Bring to a boil and simmer
until the pork is tender. Taste and
season again. More often than not this dish is even better
ahead and reheated. See video for different ways to use this
can do the same with most any kind of meat; lamb, veal, bison,
even cubed chicken meat. The only difference would be that
meats like veal and chicken would require less cooking time.