Slow-Cooker Pork Stew
Serves 4 to 6.
From "Great Easy Meals," by Food Network Magazine.
• 1 lb. fingerling potatoes
• 3 carrots, cut into 2-in. chunks
• 2 ribs celery, cut into 2-in. chunks
• 3 garlic cloves, smashed
• 1 (2-in.) piece ginger root, peeled and grated
• 1/3 c. flour, divided
• Kosher salt and freshly ground black pepper
• 3 bay leaves
• 1 bone-in pork shoulder or pork sirloin roast (2 to 21/2 lb.)
• 1 tsp. dried thyme
• 1/2 tsp. ground allspice
• 1 (14-oz.) can diced tomatoes
Combine potatoes, carrots, celery, garlic and ginger in an electric slow cooker. Toss in half of flour and season with salt and pepper. Scatter bay leaves over vegetables.
Season pork generously with salt and pepper, sprinkle with thyme and allspice, and toss with remaining flour to coat. Place pork over vegetables in the slow cooker. Add 2 cups water and tomatoes, cover and cook on low for 8 hours.
Discard bay leaves. Remove pork roast and slice or pull meat off bone into large pieces. Serve in bowls with vegetables and broth.
Makes variable amount.
From "Great Easy Meals," by Food Network Magazine. Serve these with the stew.
• 3 tbsp. minced red onion
• 4 tbsp. butter
• Salt and pepper
• 1/4 c. minced mixed herbs (such as rosemary, oregano or thyme or Italian seasoning)
• Parmesan cheese
Preheat oven to 400 degrees.
Slice a baguette in half or thirds crosswise, depending on its length. Then cut each third or half lengthwise into 4 sticks.
Cook the onion in butter until soft. Season mixture with salt and pepper and herbs. Brush onto the bread and sprinkle with the Parmesan. Bake until golden, 10 to 15 minutes.