¼ cup Oli + Ve Single Varietal Olive Oil
¼ cup flour
3 pounds pork shoulder, cut into 1 inch cubes
2 medium red onions, chopped
½ cup chicken stock
2 ½ cups quality red wine
1 14 ounce can whole tomatoes, roughly chopped
2 carrots, diced
1 cup potatoes, diced
1 tablespoon garlic, chopped
Salt and pepper to taste
In a large sauce pot, add ½ of the oil and heat over medium heat. In small batches, toss the meat cubes in the flour, add them to the pan, and brown the pieces on all sides. Transfer the meat to paper towels.
Discard the oil, wipe the pot clean with a paper towel, and add the remaining oil. Over low/medium heat, add ½ of the onions and cook them until brown. Return the meat to the pot, add the chicken stock, wine and bay leaf, and simmer slowly for about 3 hours, stirring as you go, until the meat is tender. Discard the bay leaf.
Add the tomatoes, carrots, potatoes, garlic and remaining red onion to the pot, stir through, and simmer for 30 minutes longer. Season with salt and pepper, and serve the stew with crusty salted, toasted bread.
*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com