Old-fashioned Pork Stew
Main course
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Cook Time
2 h 30 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
This Thermomix® recipe for Old-fashioned Pork Stew is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
Old-fashioned pork stew is a comforting and flavorful dish, perfect for cool days. I often prepare it in autumn or winter, as it warms the heart and soul. The pork, melting and flavored with old-fashioned mustard, pairs perfectly with carrots and leek. The creamy, slightly acidic sauce adds a gourmet touch to the whole. This dish is ideal for a friendly family meal and can be prepared in advance. A real delight to share!
Ingredients (18 ingredients)
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800 g pork shoulder
-
6 piece carrots
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50 cl poultry stock
-
150 g fresh cream
-
15 cl dry white wine
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1 poireau leek
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1 oignon onion
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2 piece egg yolks
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40 g flour
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30 g butter
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1 bouquet bouquet garni
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2 c. à s. old-fashioned mustard
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1 c. à s. olive oil
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2 clove garlic
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1 pinch thyme
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1 pinch sugar
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1 pinch fine salt
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1 pinch mill pepper
Preparation (8 steps)
Preparation of the meat and vegetables
Cut the pork shoulder into 50g pieces. Peel and chop 2 cloves of garlic. Peel and cut 1 onion in half. Clean and cut the white of the leek into slices.
Brown the meat
Put 30g of butter and 1 tbsp of olive oil in the Thermomix bowl. Heat for 3 Min./Varoma/Stufe 1.
Add the meat and flour
Add the pieces of pork to the Thermomix bowl. Salt and pepper. Add 40g of flour and mix for 2 Min./100°C/Stufe 1/Linkslauf.
Cooking the stew
Gradually pour 15 cl of dry white wine and 50 cl of poultry stock into the Thermomix bowl. Add the chopped garlic, the cut onion, the sliced leek and 1 bouquet garni. Program 90 Min./100°C/Stufe 1/Linkslauf.
Preparation of the carrots
Peel 6 carrots and cut them into slices. Arrange them in a large saucepan in a single layer. Add 1.5 tablespoons of olive oil, a pinch of sugar and salt. Cover with water to the top and wait for it to boil. Cook for 20 min over medium heat until the water evaporates. Set aside.
Preparation of the sauce
Drain the meat and keep it warm. Filter the sauce and put it back in the Thermomix bowl.
Add the cream and mustard
In a bowl, dilute 2 egg yolks with 150 g of fresh cream and 2 tbsp of old-fashioned mustard. Add this mixture to the Thermomix bowl. Thicken the sauce for 5 Min./80°C/Stufe 2/Linkslauf, stirring gently.
Serve
Put the stew in a dish with the leek and carrots. Serve hot.
Finished cooking? Great! 🎉
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Created by
Mathilde Petit
7
Rezepte
0
Kochbücher
Allergens
- Mustard
- Milk
- Eggs
- Cereals containing gluten: Wheat
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