Ingredients
2 tablespoons olive oil
1 yellow onion diced
3 medium carrots sliced
4 cloves garlic minced
8 ounces bacon diced
2 pounds boneless pork shoulder cut into small cubes
1 pound potatoes peeled and cut into 1-inch cubes
2 cups beef broth
14.5- ounce diced tomatoes 1 can
2 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
Instructions
In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.
2 tablespoons olive oil
Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.
1 yellow onion,3 medium carrots
Then add the minced garlic and stir for one minute.
4 cloves garlic
Add chopped bacon and pork and cook for two minutes to sear the pork.
8 ounces bacon,2 pounds boneless pork shoulder
Stir in the remaining ingredients (except the flour), bring to a boil.
1 pound potatoes,2 cups beef broth,14.5- ounce diced tomatoes,2 teaspoons Italian seasoning,1 teaspoon paprika,1 teaspoon salt,½ teaspoon black pepper
Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.
Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.
2 tablespoons all-purpose flour
Serve garnished with fresh parsley if desired
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