Pork & Tomato Ragoût the Editors of Publications International, Ltd.
Makes 6 servings
|2||pounds pork stew meat, cut into 1-inch pieces|
|1/4||cup all-purpose flour|
|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|
|1/2||cup finely chopped celery|
|2||cloves garlic, minced|
|1/2||teaspoon black pepper|
|3||tablespoons chopped fresh parsley|
- 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.
- Add wine to skillet; bring to a boil, scraping up browned bits from bottom of skillet. Pour into slow cooker.
- 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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