Pork stew with onion and tomato sauce

Name: Pork stew with onion and tomato sauce - Eugenia K.
Ingredients: 700 g pork shoulder; 4 onions; salt; pepper; thyme; sweet paprika; 40 ml oil; 200 g tomato paste; green parsley; 3 green garlic shoots

Meat - Pork stew with onion and tomato sauce by Eugenia K. - Recipia

Pork Stew with Onions and Tomato Sauce Sometimes I crave a simple stew, without complications, and this recipe with pork shoulder and lots of onions has become one of my favorites when I need to cook something substantial. I have made it in both a pot and a deeper pan, always with the same ingredients, without changing the order of the steps, because I don’t feel it needs anything else. It cooks quickly, requires little work, and tastes delicious even the next day. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 15-20 minutes (washing, cutting, chopping) Cooking time: 55-60 minutes (depending on how quickly the meat tenderizes) Servings: 4 Difficulty: easy to manage, no complicated techniques Recipe type: lunch or dinner dish, suitable for a regular family meal Ingredients 700 g pork shoulder 4 large onions 40 ml oil 200 g tomato paste 3 green garlic stalks salt pepper thyme sweet paprika fresh parsley (at the end) Preparation Method 1. Wash the meat well and cut it into appropriately sized pieces so that they all cook at the same time. Season the pieces with salt, pepper, thyme, and sweet paprika. 2. Pour the oil into a large pan and heat it until it starts to get hot. Add the meat and let it brown for about 10 minutes, turning it on all sides. Don’t overcrowd the pan; if necessary, cook in two batches. 3. When the pork pieces have a light crust, remove them from the pan onto a plate. In the remaining oil, add the finely chopped onion (it can be chopped in a food processor if you don’t want to cry too much while chopping) and sauté over medium heat, stirring occasionally, until it softens well. 4. When the onion becomes translucent and soft, add the pork pieces back into the pan. Pour in enough water to cover the meat. You don’t need to add too much water, just enough to cover the meat so you won’t have to top it up later. Partially cover with a lid and let it simmer. 5. Let the stew reduce over medium heat, without rushing the process. Occasionally stir and check that the water doesn’t reduce too much. When you notice that the liquid has reduced and the meat is almost tender, add the chopped green garlic. 6. Test a piece of meat with a fork. If it’s tender and the fork goes in easily, add the tomato paste. Stir and let it cook for another 5-7 minutes, just enough to blend the flavors and reduce the sauce a bit more. 7. Remove the pan from the heat, taste, and adjust the salt and pepper if needed. Add chopped fresh parsley on top, to your liking. Why I Make This Recipe Often I prefer it because it doesn’t require many ingredients, and the steps are straightforward. It adapts to what I have in the fridge, and if there are leftovers, it’s good the next day. The meat comes out tender, the onion and tomato sauce give a sweet taste, and the preparation time fits when I want something warm, quick, and with minimal effort. Tips and Variations Tips If you want to prevent sticking, stir every 10-15 minutes. Don’t add too much water at once, just enough to cover the meat. Pork with a bit of fat turns out more tender than very lean meat. If the tomato paste is very concentrated, you can thin it with a little water in the last step. Substitutions If you don’t have green garlic, you can use dried garlic, but add it towards the end to prevent burning. If you don’t have fresh parsley, you can omit it or use a little celery leaf. Sweet paprika can be replaced with smoked paprika for a different flavor. Variations You can add some roasted peppers or carrots to the onion if you want more vegetables. If you want the stew to be thinner, slightly increase the amount of water or tomato paste. With beef, the cooking times change a bit, but the basic recipe remains the same. Serving Ideas The simplest option is with fresh bread. It also goes well with simple polenta. For a heartier lunch, you can serve it over mashed potatoes or boiled potatoes. Frequently Asked Questions 1. What type of pork should I use? The best choice is pork shoulder, as it has enough fat to remain tender. You can also use leg, but it will turn out a bit drier. 2. Can I use tomato sauce instead of paste? Yes, but the sauce will be thinner. If you want to use tomato sauce, simmer it for a few extra minutes to reduce it. 3. What do I do if the stew reduces too quickly? Top up with a little warm water, but just enough to prevent it from becoming too watery. 4. Can I make the stew a day in advance? Yes, it keeps well in the fridge and reheats nicely the next day. 5. Can I add other spices? The classic recipe has salt, pepper, thyme, and sweet paprika, but you can also try adding a bit of bay leaf or marjoram if you like. Nutritional Values (estimate for one serving, from 4 servings) Calories: approximately 380-400 kcal Protein: 27-30 g Fat: 24-26 g Carbohydrates: 12-15 g The tomato sauce and onion contribute to the carbohydrates, while the pork shoulder provides most of the protein and fat. Values may vary depending on how fatty the meat used is and how much water remains in the sauce. Storage and Reheating The stew keeps well in the fridge for 2-3 days, in a covered container. It reheats easily on the stove over low heat or in the microwave. If the sauce has thickened too much in the fridge, add a tablespoon or two of water when reheating. I do not recommend storing it in the freezer, as the texture of the onion changes upon thawing.

Pork stew with onion and tomato sauce

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