Slow Cooker Pork and Veggie Stew
INGREDIENTS:
- 2 lbs. Pork loin or stew meat cut into 3 inch cubes
- 1 tsp each salt and pepper
- ¼ cup all purpose flour
- 3 tbsp extra virgin olive oil
- ⅓ cup red wine, like a Cabernet Sauvignon or Merlot
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1 ½ tbsp tomato paste
- 5 cups beef broth
- 4 carrots, peeled and cut into ¼ inch pieces
- 1 cup celery, diced
- 1 lb. mini red potatoes, cleaned and cut in half
- 2 bay leaves
- 4 cups fresh spinach leaves
Cornstarch Slurry:
- 3 tbsp cornstarch
- 4 tbsp water
Garnish with fresh chopped parsley
DIRECTIONS:
- Place pieces of pork meat into a bowl with flour, salt and pepper. Toss to evenly coat the meat.
- In a large non-stick skillet, add 2 tbsp extra virgin olive on medium high heat. Once the oil is hot, use tongs and add the meat in one layer to the skillet. Brown the meat. This will take 4-5 minutes. Turn the meat over and brown the other side. Transfer browned meat to the slow cooker.
- Add the wine to the skillet and deglaze. Place this liquid into the slow cooker on top of the meat.
- In the same skillet, add the last tablespoon of extra virgin olive. Once the oil is hot, add the onions and garlic and saute for 2-3 minutes.
- Add sauteed onions and garlic to the slow cooker along with the carrots, celery and potatoes. Top with the tomato paste. Pour in beef broth and stir to combine.
- Add the 2 bay leaves.
- Cover and cook on low for 6-8 hours.
- Mix together the cornstarch and water in a small bowl to make the slurry. Stir in the mixture a half an hour before the stew is done cooking. Make sure it is well combined.
- Add the fresh spinach after the slurry and stir. Cover the slow cooker and allow it to finish cooking.
- Adjust seasoning if needed. Serve in bowls and garnish with chopped parsley.
Recipe courtesy of: Leslie Dabney, The Vineyard Mom @thevineyardmomliving on Instagram.