Description
Turn a boston butt into an amazingly flavorful and hearty stew for those chilly nights ahead.
Ingredients
Scale
- 2 lbs boston butt, trimmed and cut into small pieces
- 1 cup beef stock
- 1/2 btl good red wine
- 1 yellow onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 1/2 cup shredded carrots
- 2 cloves garlic, minced
- 1/4 cup cooking oil, divided
- 1/2 cup flour
- 3 TBS tomato paste
- 2 TBS salt
- 1 TBS pepper
- 1 TBS Hungarian paprika
- 1 cup cooked egg noodles, per person
- 2 bay leaves
- 4 stems italian parsley
- 4 sprigs thyme
Instructions
- Preheat oven to 325 degrees. In a dutch oven, heat 1/2 of oil. Working in batches, lightly flour pork pieces then brown. Remove and set aside. Use remaining oil as needed.
- Add onions, celery, carrots and bell pepper. Cook for 5-6 minutes, or until getting soft and translucent. Add garlic and continue to cook for 3 minutes. Add tomato paste and bay leaves and cook for 4 minutes. Deglaze pan with red wine and cook until reduced by half.
- Add pork back to pan along with salt, pepper and paprika. Tie parsley and thyme together and add to pot. Add beef stock, and water if necessary to get liquid to top level of pork. Place in oven and cook for 3 hours or until super tender. Remove, adjust seasonings, and serve over egg noodles.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course