Pork Stew with Celery, Carrots, Madeira, and Spices
Main Dishes • Mediterranean
Description
Pork stew with celery, carrots, Madeira, and spices
Ingredients
- Celery stalk 6 pieces
- Pork tenderloin 30 oz
- Onion 2 heads
- Garlic 3 cloves
- Baking Tomatoes 15 oz
- Ground Black Pepper to taste
- Dried Chamomile ¼ teaspoon
- Salt to taste
- Ground Cinnamon ¼ teaspoon
- Ground coriander ¼ teaspoon
- Canned Mushroom Soup 5 oz
- Turnips 10 oz
- Rosemary ¼ teaspoon
- Juniper Berries ½ teaspoon
- Madeira 5 fl oz
- Bay leaf 2 pieces
- Vegetable Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cut the pork into cubes (2.5-3 cm) and season with salt and pepper.
Step 2
Peel the carrots, cutting one half into large wedges and chopping the other half finely. Finely chop the onion and garlic. Slice the celery stalks into rounds.
Step 3
Heat a large deep skillet and fry the pork in hot oil, stirring constantly. After about 10-12 minutes, remove the meat and place it in a bowl.
Step 4
In the same skillet, sauté the finely chopped vegetables for 5-7 minutes, draining almost all the fat from the skillet first. Add the spices, juniper berries, and continue sautéing for another minute.
Step 5
Pour the Madeira wine into the sautéed vegetables and bring to a boil, stirring continuously.
Step 6
Return the meat to the skillet, add the canned tomatoes and the large carrot wedges. Bring everything back to a boil and continue cooking over moderate heat, stirring occasionally.
Step 7
After about half an hour, when the liquid thickens and the meat becomes tender, add the peas, stir, and simmer for another 5 minutes.
Step 8
Before serving, remove the bay leaves from the stew and let it rest for at least 15 minutes. Serve with boiled potatoes.
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