Recipe by Cecily Parsley
Autumnal comfort food, something a little different. A variation would be 1 carrot and 1 parsnip, instead of all carrots. Good served with fresh, warm crusty bread spread with warm roasted garlic, or cubes of toasted buttered "everything" bagels. Suggested dessert is an apple or pear crisp with ice cream or custard topping.
- 1 onion
- 1 garlic clove
- 2 tablespoons flour
- salt and pepper
- 1 1⁄2 lbs pork stew meat, cut in 1 1/2-inch pieces
- 1 tablespoon oil
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon dried thyme
- 1 lb crushed tomatoes
- generous splash hot pepper sauce
- 2 bulbs fennel
- 2 carrots
Directions See How It's Made
- Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan.
- Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel.
- Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.