Ingredients with Measurements:
- 2 lbs pork tail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1/2 cup red wine
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup all-purpose flour
- 1/4 cup water
- Fresh parsley, chopped for garnish
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add pork tail pieces and brown on all sides, about 5 minutes. Transfer to a slow cooker.
2. In the same skillet, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes. Add red wine and scrape any browned bits from the bottom of the skillet. Pour mixture over the pork tail in the slow cooker.
3. Add beef broth, diced tomatoes, thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4 hours.
5. In a small bowl, whisk together flour and water until smooth. Stir into the stew and cook for an additional 30 minutes on high or until the stew has thickened.
6. Discard the bay leaf and serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 8 hours on low or 4 hours on high
5. Temperature:
Low for 8 hours or high for 4 hours
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 6g
Cholesterol: 105mg
Sodium: 750mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 6g
Protein: 33g
Substitutions for ingredients:
- Pork tail can be substituted with pork shoulder or beef chuck.
- Red wine can be substituted with beef broth or apple cider vinegar.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add potatoes or sweet potatoes for a heartier stew.
- Add a can of drained and rinsed white beans for extra protein and fiber.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Browning the pork tail before adding it to the slow cooker adds extra flavor to the stew.
- If the stew is too thin, mix more flour and water together and add it to the slow cooker until desired thickness is reached.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a large bowl with a crusty bread on the side.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, or crusty bread.
Troubleshooting advice:
If the stew is too thick, add more beef broth or water to thin it out.
Food safety advice:
Make sure the pork tail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Stews have been a popular dish for centuries, especially in colder climates where hearty, warming meals are needed. Slow cookers were invented in the 1970s and have since become a popular way to make stews and other slow-cooked dishes.
Flavor profiles:
This stew is savory and rich, with a slightly sweet and tangy flavor from the red wine and tomatoes.
Serving suggestions:
Serve with a glass of red wine or a cold beer.
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Taste: Savory, Tangy, Herbal, Rich, Comforting