Pork Stew with Olives and Carrots

Ingredients

• Tarragon 6 stalks
• Pork Neck 1½ kg
• Onion 1 head
• Carrot 0 lbs
• Celery salt 2 stalks
• Oranges 1 piece
• Garlic 2 heads
• Rice Sweet Wine 5 fl oz
• Bay leaf 1 piece
• Olives stuffed with lemon 10 oz
• Olive Oil 0 fl oz
• Campbell's Beef Broth 0 qt
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the pork into large cubes.

Step 3

Finely chop the onion and celery.

Step 4

Peel the carrot and cut it into large cubes.

Step 5

In a deep, spacious skillet, quickly sear the pork in olive oil until browned. To ensure the meat browns evenly, it's better to divide it into 2–3 portions.

Step 6

Add the onion, carrot, and celery to the meat, and sauté, stirring, for ten minutes.

Step 7

Add the wine, bay leaves, pitted olives, two heads of garlic, and pour in the broth.

Step 8

Bring to a boil, reduce the heat, and simmer for forty minutes.

Step 9

Grate the orange zest, squeeze the orange juice, and add both the zest and juice to the saucepan. Season with salt and pepper, add finely chopped tarragon leaves, and cook for an additional fifteen minutes.

Step 10

When serving, remove the garlic, separate it into unpeeled cloves, and arrange the cloves on the plates along with the stew.