Recipe #3753
Pork and Fennel Stew
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 5 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1/4 cup (60 mL) flour*
- 1 lb (450 g) cubed pork shoulder
- 1 Tbsp. (15 mL) canola oil*
- 1 small onion, sliced thin
- 1 fennel bulb, cubed (and the greens minced)
- 4 carrots, cut into sticks
- 1/2 cup (125 mL) dry white wine
- 1 1/2 cups (375 mL) vegetable or chicken broth*
- 1 19-oz (540-mL) can tomatoes*, drained
- Salt and freshly ground pepper to taste
Preparation
Dredge cubed pork in flour, shaking off excess.
Heat oil on medium-high heat in a pan with a heavy bottom. Brown pork and onion for 3-4 minutes. Add fennel, carrots, wine, broth and tomatoes and bring to a boil. Cover and simmer on low for 30-45 minutes. Season to taste.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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