Pork Tomato Ragoût


Makes 6 servings


2 pounds pork stew meat, cut into 1-inch pieces
1/4 cup all-purpose flour
3 tablespoons oil
1-1/4 cups white wine
2 pounds red potatoes, cut into 1/2-inch pieces
1 can (about 14 ounces) diced tomatoes
1 cup finely chopped onion
1 cup water
1/2 cup finely chopped celery
2 cloves garlic, minced
1/2 teaspoon black pepper
1 stick cinnamon
3 tablespoons chopped fresh parsley


  1. Toss pork with flour. Heat oil in large skillet over medium-high heat. Add pork to skillet; brown on all sides. Place pork in slow cooker.
  2. Add wine to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Pour into slow cooker.
  3. Add all remaining ingredients except parsley. Cover; cook on LOW 6 to 8 hours or until pork and potatoes are tender. Remove and discard cinnamon stick. Adjust seasonings, if desired. Sprinkle with parsley just before serving.

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