Recipe - Ragout De Porc - Pork Stew

2 tablespoon Vegetable oil
2 pound Pork (Boston Butt), trimmed
And cut into cubes
1 lg Onion, chopped
1 lg Carrot, chopped
1 Rib of celery, chopped
8 Garlic cloves, chopped
3 cup Red wine
1 Bouquet garni*
ds Salt to taste
ds Pepper to taste
1 One half cup Stock (veal, or beef, or
Chicken)

*Bouquet garni is one bayleaf plus spring of thyme and parsley tied
together.

In a large skillet or saute pan heat vegetable oil and brown the meat
chunks in several batches, adding more oil as needed. Do not crowd the pan.
Remove meat from the pan and set aside.

Add the vegetables and cook until lightly browned if necessary add more
oil. Add the red wine to the pan deglazing it by scraping up the browned
bits. Add the bouquet garni and salt and pepper to taste. Return the
browned meat to the pan. Simmer covered slowly for one hour and then add
the stock. Uncover the pan and increase the heat and let reduce for 1/2
hour. Towards the end of the cooking time remove the meat and let the
liquid reduce to a sauce like consistency. Defat the sauce and return the
meat to the pan just to reheat.

Drain meat when hot and remove to a serving dish. Strain the pan sauce,
adjust the seasonings and pour sauce over the meat.

Serve with mashed potatoes and green salad

Washington Post 2/7/96

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Date:

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini