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