As the short, chilly days of winter tick by, cravings for hearty warm stews begin to dominate my thoughts. A big pot of this pork and sweet potato stew fits the bill. It is more broth based than a lot of stews, but I enjoy how the sweet potato breaks down and thickens it as it’s eaten.
The peppers, caramelized onions, and red wine vinegar help keep the flavor fresh and your palate craving the next spoonful.
Pork Stew With Sweet Potatoes
- Salt to taste
- Black pepper to taste
- 4 tablespoon Olive oil
- 450 grams Pork stew meat, 2 cm pieces
- 200 grams Onion, sliced thin
- 14 grams Garlic, minced
- 2 tablespoon Flour
- 200 grams Roasted bell peppers, 1 cm slice
- 250 grams Sweet potato, 3 cm dice
- 600 ml Chicken broth
- 2 each Thyme sprigs
- 1 each Bay leaf
- 2 tablespoon Soy sauce
- 1 tablespoon Red wine vinegar
- Heat the pot over high heat. Add the oil.
- Thoroughly season the pork. Add the pork and caramelize until dark brown. Remove pork and set aside.
- Reduce heat to medium-high. Add the onions and caramelize until dark brown, stirring frequently.
- Add the garlic and cook for an additional 3 minutes.
- Add the flour and mix thoroughly. Cook an additional 2 minutes.
- Add the peppers, sweet potatoes, chicken broth, thyme, and bay leaf. Stir thoroughly to make sure there are no flour lumps.
- Bring to a simmer and reduce heat to medium-low.
- Cook until the pork is tender, about 40 minutes.
- Add the soy sauce and red wine vinegar.
- Adjust seasoning to taste.
- Used in small amounts sauces like soy sauce, fish sauce, or Worcestershire sauce add savory umami flavor without being dominating.
- Dishes like stews are often better the next day after the flavors have had a chance to meld.