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Pork And Mushroom Stew

pork, stews

3 pounds boneless shoulder butt pork roast
1/3 cup all-purpose flour
2 teaspoons Italian herb seasoning
1/2 teaspoon (each) salt and pepper
3 tablespoons vegetable oil
3 onions; chopped
4 cloves garlic; minced
2 cups pearl onions (10 oz pkg); peeled
2 cups beef or chicken stock
1 bay leaf
4 cups oyster or button mushrooms; about 1 pound, trimmed
1/2 cup frozen peas

Trim roast and cut into 1-inch cubes. In large bowl, whisk together flour and half each of the Italian herb seasoning, salt and pepper; add pork, in batches, and toss to coat. Reserve any leftover flour mixture. In large Dutch oven, heat oil over medium-high heat; brown pork in batches. Transfer to plate. Drain any fat from pan and reduce heat to medium; cook chopped onions, garlic and remaining Italian herb seasoning, salt and pepper, stirring occasionally, until onions are softened, about 5 minutes. Stir in pearl onions and reserved flour mixture; cook, stirring occasionally, for 5 minutes. Add stock and bay leaf; bring to boil, scraping up any brown bits from bottom of pan. Return pork and any accumulated juices to pan. Cover and cook over medium-low heat, or in 350°F oven, until pork is tender, about 1 hour. Stir in mushrooms and peas; cook, uncovered, until mushrooms are tender and sauce is slightly thickened, about 15 minutes. Discard bay leaf. (Make ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or - Freeze for up to 2 weeks and thaw in refrigerator for 48 hours before reheating.)

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 to 8 servings

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