Pork stew – Ragout de porc (4 servings)

What you need:

21.2 oz (600 g) of pork pieces for stew
2 large carrots sliced
1 clove garlic
1 bouquet of herbs: 1 bay leaf, 1 sprig of parsley, thymian
2 small onions sliced
1 glass of white wine
1/2 teaspoon of concentrated tomato for color
salt and pepper
about 10 medium size cooked potatos

How to make it:

1. Fry the meat in oil and butter.
2. Remove the meat and do the same thing with the onions and the chopped garlic.
3. Cook the carrots until partly transparent.

1. Add meat and sprinkle with 1 tablespoon of flour.

1. Cover meat with hot water.
2. Add the white wine (like a Riesling).
3. Add 1 bouquet of herbs and ½ teaspoon of concentrated tomato.
4. Add salt and pepper.
5. Simmer for at least 1 hr 30 minutes to 2 hours. When the meat is tender, it is done.
6. 20 to 25 minutes before the end, add the potatos. You need enough juice to cook potatos inside. It is best to cut the potatos into 2 pieces.

• porc
• potato
• ragout de porc
• Stews