Image by ~K~
I am no way a cook…I truly truly never like to cook, but I do adore to eat good foods! When my mom showed me this recipe for a Rich Autumn Pork Stew I knew we had to consider it! Oh it was soooo great!
Rich Autumn Pork Stew
2 lbs boneless pork shoulder, minimize in 1 one/2-inch bits
Salt & pepper
6 Tbsp olive oil
two medium onions, diced
4 medium carrots, diced
2 medium apples, peeled & lower into one/two-inch pieces
2 Tbsp finely minced garlic
one bay leaf
1 cup diced canned or fresh tomatoes
2 cups chicken broth (bouillon)
1 bottle (12 oz.) beer
two Tbsp brown sugar
Cooked buttered egg noodles
Season the pork with salt & pepper. Heat 4 Tbsp oil in a hefty casserole more than medium-high heat. Brown the pork properly. get rid of to a bowl.
Heat the remaining oil more than lower heat. Add onions, carrots, and apples. Stir until finally softned, 10 minuted, including the garlic in the final 3 minutes. Stir in remaining ingredient except noddles. Return pork & any juices to the casserole.
Deliver to a boil. Reduce heat & simmer, partially covered, stirring, until finally the meat is extremely tender, about 1 1/two hours. Discard bay leaf, alter seasonings. Serve over egg noodles in shallow bowls. Get pleasure from!!
Image by iriskh
More shrub-making, more leftover bits of fruit! This time I created these strawberry scones from King Arthur Flour. Remarkable, fresh out of the oven. I’ve frozen half my batch to increase the shelf lifestyle. We’ll see how that turns out.
The other half, properly, they came along with us camping. Breakfast of champions!