Recipes

Pork Stew with Prunes

(Serves 8 to10)

4 lbs. (2 kg) pork loin cut into 1-in. (2.5-cm) steaks
2 tbsp. (25 ml) vegetable oil
4 slices bacon, diced
2 onions, diced
1 stalk celery, diced
2 cloves garlic, minced
¼ c. (50 ml) all-purpose flour
2 c. (500 ml) chicken broth
1 c. (250 ml) apple cider
1 c. beer (preferably dark)
2 tbsp. (25 ml) grainy Dijon mustard
¾ c. (175 ml) chopped pitted prunes
Salt and pepper to taste
1 tbsp. (15 ml) chopped parsley

1. Preheat oven to 350°F (180°C).
2. Heat oil in a large, oven-proof Dutch oven over medium-high heat.
3. Brown the pork pieces, several at a time. Transfer to a plate.
4. Add the bacon to the pot and cook until golden and starting to crisp.
5. Add the onions, celery and garlic. Cook until soft.
6. Stir in the flour (this will be very dry).
7. Slowly add the chicken stock, stirring constantly until the mixture is smooth.
8. Add the cider, beer, mustard and prunes. Return the meat to the pan, making sure it is covered by the sauce.
9. Cover and place in oven, cooking for about 2 hours. Half-way through the cooking time, check to see the sauce is at a very gentle simmer. If necessary, reduce heat to 325°F (160°C). After 2 hours, check meat for tenderness. It should break apart easily. Using a wooden spoon, break the pieces of pork into smaller pieces. Season to taste with salt and pepper. Stir in parsley.