Pork Shoulder & Mushrooms Red Wine Stew

Level

Cooking

Preparation

Pork Shoulder Butt cut into 2 inches	1 kg
Red Wine	200 ml
Chicken Stock	500 ml
Plain Flour	2 tbsp
Carrot chopped	100 g
Onion chopped	100 g
Celery chopped	100 g
Apple chopped	200 g
Brown Swiss Mushrooms cut into halves	300 g
Tomato Paste 170g, tin	1 can
Bay Leaves	2
Worcestershire	2 tbsp
Olive Oil	3 tbsp
Salt to taste
Pepper to taste

Sear and brown pork shoulder in a Dutch oven pot heated with olive oil.
Season to taste with salted and pepper. Set seared pork shoulder aside.
In the same pot saute onions, carrots and celery. Add in swiss brown mushrooms and chopped apples, saute for another 2-3 minutes.
Add tomato paste, Worcestershire, plain flour, salt and pepper to taste.
Deglaze the pot with red wine.
Add the seared pork shoulder back to the pot and mix well.
Add chicken stock and bay leaves.
Bring to boil and cover pot with lid, place the Dutch oven pot in a 160 °C oven and cook for 1.5 hours.
Serve once pork shoulder becomes tender.

Shop ingredients