The theme for Monday posts in January is Stew.
I love stew.
It’s easy to make and easy to make enough for more than 1 meal.
The meat, vegetables, and flavors can vary according to taste and mood.
Stew is, by definition, (WiKi): a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients….
The herbs and spices can be anything you like.
This stew is based on the Wild Boar Stew made by our friend who lived in the mountains in Spain. He loved celeriac.
Here is the original Wild Boar Stew recipe.
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Pork, Carrot, & Celeriac Stew
Celeriac, or celery root, has a mild celery taste and is great for stews, skillets, or an addition to mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: One Dish Dinners
- Method: Braise
- 24oz (720gr) lean pork, Cut into 1 1/2″ (4cm) cubes
- 3oz (90gr) Prosciutto (or other dry-cured ham) or bacon, roughly chopped
- 3 cups (24oz, 720ml) red wine
- 1 cup (8oz, 240ml) beef broth
- 6 medium carrots, cut into 2″ (5cm) lengths, then in half
- 1/2 large celeriac, peeled, cut roughly the same size as carrots
- 1 onion, sliced vertically
- 4 cloves garlic, minced
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp black pepper
- 15 juniper berries
- 1 tsp thyme
- 3 bay leaves
- 1 tbs olive oil
- 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water
- Heat oil in a large pot or dutch oven over medium heat.
- Add pork, a few pieces at a time and brown well on all sides.
- Remove to a plate if it gets crowded.
- Add Prosciutto / ham / bacon, onions and garlic, and sauté 5 minutes.
- Return pork to pot, add vegetables, spices, herbs, wine and broth.
- Cover and simmer 75 minutes.
- To finish:
- Remove pork and vegetables.
- Discard bay leaves.
- Increase heat under sauce.
- Dissolve cornstarch in water and slowly add, stirring until thickened.
- Spoon sauce over pork, vegetables, and serve.
Celeriac can turn brown if exposed to air. (If it happens, just cut it off) . Wrap the half not being used in cling film and refrigerate. Peel the other half using a vegetable peeler or knife and keep in water until using.
- Serving Size: 1/4 recipe
- Calories: 611
- Sugar: 7.7 g
- Sodium: 523.8 mg
- Fat: 20.1 g
- Saturated Fat: 6.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 30.4 g
- Fiber: 5.3 g
- Protein: 44.6 g
- Cholesterol: 122 mg
Keywords: pork, celeriac, stews
2 other recipes using celeriac: Potato & Celeriac Gratin, Confetti Risotto
4 thoughts on “Pork, Carrot, & Celeriac Stew”
Have you tried this with parsnips instead of celeriac? I’m not big on celeriac but love parsnips. I’m all for pork anything though, really. Love pork.
I rarely see parsnips so, tho we like them, I never think about buying them or looking for them. Rutabagas and white turnips – yes, we eat often and they usually go in the stews.
I do like that suggestion of using parsnips instead of celeriac but I certainly would eat any stew served to me on these freezing winter nights !
I’m with you – any soup or stew in winter !