Pork & Vegetable Stew
This simple recipe is a great one to whip up with the late summer veggies that are overlapping with the fall crops. I paired summer zucchini with carrots and potatoes which resulted in a hearty, yet surprisingly light stew. This recipe is one of the first meals we prepared in our second annual “Local Thirty” challenge which we do every September. If you’re new here, the Local Thirty is a month long commitment to sourcing all of our ingredients from within a 200 mile radius of our home. And while we did the challenge last year (it was absolutely life changing) we’ve committed to sourcing the majority of our ingredients (meat, dairy, fish, veggies, fruit) locally but sometimes slip on the grains, legumes, nuts and seeds. However, those items exist in our tiny neck of the woods, we just had to go looking (and asking!). If you want to read more about the challenge click here. Otherwise you can scroll down to this simple local meal that absolutely hit the spot on an early September evening here at Tumbleweed Farm.
Cheers to a beautiful September everyone!
Late Summer Pork & Vegetable Stew
Prep Time: 15 minutes Cook Time: 35-40 minutes Serves: 4-6
- 1 teaspoon bacon fat (or cooking fat of choice-- butter, ghee oil)
- 1 large onion, diced
- pinch of salt
- 2 teaspoons dried thyme
- pinch of crushed red pepper flakes
- 1 pound ground pork
- 3 garlic cloves, minced
- 1 medium sized zucchini, sliced into 1/2 inch chunks
- 2 large carrots, sliced into coins
- 1 large russet potato, cut into 1-inch cubes
- 1/4 cup dry white wine (optional)
- 6 cups bone broth or stock or water
- Freshly ground black pepper
- 1 small bunch of parsley, chopped
- salt and pepper to taste
- Heat the cooking fat in a large cast iron pot over medium high heat. Add the onion, pinch of salt, thyme and crushed red pepper flakes. Cook, stirring often until the onion begins to soften and become fragrant. About 5 minutes. Add the ground pork and cook, using a wooden spoon to break up the meat a bit. Add the garlic and continue to cook until the meat is no longer pink and beginning to brown up a bit.
- Add the zucchini, carrots and potato and mix well. Pour in the wine and use the wooden spoon to scrape up any brown bits from the bottom of the pan. Cook until most of the liquid has evaporated.
- Pour in the stock and bring to a boil. Reduce the heat to medium low and simmer for about 30 minutes or until the flavors have a chance to meld together and the veggies are tender. Stir in the chopped parsley and season to taste with plenty of salt and pepper.
- Serve with crusty sourdough bread and a glass of your favorite house wine.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary