This year cold Chicago weather awakes memories of hearty stews and warming soups. One pot meals are perfect for watching a good movie and enjoying the family on a Sunday night.
This unpretentious but extremely tasty stew is my grandmother’s recipe. It’s a very simple dish, a dish cooked without any exotic spices and ingredients. The flavors here are coming from meat, vegetables and garlic. For three generations: my grandmother, my mother and I prepared the pork stew this way.
This recipe is one of my favorite recipes for pork. And it is not just because it is the taste from my childhood. This is a really very tasty dish. Sliced potatoes and carrots absorb the sauce, which is full of flavors and aroma extracted from onions, garlic, and pork bones. Tender, slightly garlicky pork just melts in your mouth.
For this dish I like to use pork ribs with meat. The stew can be prepared from any pork parts with some fat, but I think the bones give the richest flavor to the dish.
Here it is.
Pork Rib Stew with Potatoes and Carrots
- 2 lb meaty pork ribs (country pork ribs)
- 6 medium potatoes (or 4 large)
- 2 carrots
- 1 medium onion
- 1 head garlic
- 2 bay leaves
- Ground black pepper
- Pinch of cayenne pepper or other hot pepper (optional)
- 1 ½ pint (500-750 ml) water or broth (vegetable or chicken)
- Olive oil for frying (or other neutral oil)
- 2-4 tbsp chopped parsley for garnish
The ribs can be browned first, or you can skip this step and simply add up all the ingredients in a Dutch oven or oven-proof ceramic pot (cast iron is ideal).
Cut each potato into four pieces, slice carrots diagonally or into large chunks, and slice the onions.
Peel the garlic. Coarsely chop the garlic or leave the cloves whole.
Preheat an oven to 375 F (190 C).
In a Dutch oven heat the olive oil and brown the ribs on all sides on a medium heat.
Add the onions and lightly brown them for 1-2 minutes.
Add the carrots, potatoes, garlic, bay leaf, salt, and pepper; then pour the broth or water over. Bring to a boil and transfer the pot into a preheated oven. Do not cover. Cook for about 35-45 minutes. Check for the sauce. Add more liquid, if needed. The pork and vegetables will be golden brown on top.
Serve the stew, sprinkled with fresh parsley.
For large pork pieces brown, then sauté them for 10-15 minutes, and then add the vegetables.
You can use boneless country pork ribs or pork shoulder in place of the ribs.
Cook with pleasure!