Recipe of the Week: Pork Stew, by B.W.


  • 1 1/2 pounds fresh cubed pork
  • 4 carrots, chopped
  • 2 onions, chopped
  • 2 ribs celery, chopped
  • 3 to 4 potatoes, peeled and chopped (optional)
  • Red pepper flakes, to taste


  1. Boil meat about 20 minutes in a pot on stove.
  2. Put chopped celery, carrots, onions, and potatoes in a 5-quart Dutch oven.
  3. Put meat on top of vegetables.
  4. Pour in 1 cup of liquid from boiled meat.
  5. Put covered Dutch oven in oven and cook at 325 degrees Fahrenheit for 1 hour and 20 minutes.
  6. Check for doneness of vegetables.
  7. Put 2 tablespoons oil in frying pan, mix in 1 large spoonful of flour.
  8. Add water to make a paste-like gravy.
  9. Pour gravy in Dutch oven, stir, and serve.

Notes: This stew can be cooked with or without potatoes, depending on how many people you want to serve. The combination of carrots, onions,, and celery is known as mire-poix in French/Cajun cooking and the taste combination is fantastic! The roux (gravy) that is poured on at the end will make your taste buds water.

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Enola just posted this recipe on Paratus Familia blog. I made it this evening, and my husband and I thought it was delicious. I baked mine at 400 degrees for 50 minutes, and it turned out perfect.

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