Pork and Potato Stew

Looking for a hearty and filling dish that is easy to make? Don’t look further than a stew with potatoes. Some people think of a stew as of a winter dish that is great for cold days, and it is true-nothing beat the winter like a hot soup or stew, but in our family Pork Stew with Potatoes is welcomed in any season. In some stew recipes the potatoes and meat are cooked at the same time which can result in mushy potatoes. There is nothing wrong with it if you like it, but here, I first braise the meat, then add onions, and lastly - potatoes. By the time the potatoes are cooked, the pork is tender and flavorful. Pork fillet is a great meat for a stew – tender and juicy, and the cooking time is shorter than with beef. This one-pot meal is easy to prepare, inexpensive and very comforting.

Ingredients

2 pork fillets (600 gr. each)
1 tbsp. oil for frying
2 small onions, finely chopped
2 bay leaves
3 garlic cloves
12 medium white potatoes
2 tbsp. tomato paste
Salt, pepper, and meat seasoning to taste
A pinch of red pepper flakes
Fresh parsley for garnishing (optional)

Directions

Clean and wash pork fillets. Trim the fat.

 
Cut pork tenderloins into 1-inch cubes. 

Heat the oil in a big non-stick pot over a high medium heat. 

Pat the meat dry with paper towels. 

Salt, pepper and season the pork and add it to the pot. You would want first to sear the meat as it will be juicier and build a very nice flavor. This extra step of searing the meat will result in a juicy but not mushy meat, with a beautiful color and full of flavor! Although it will add to a cooking time it is definitely worth the effort.
 
Please resist the temptation to move the meat around and stir it constantly. When searing the meat just let it sizzle. When one side is done, turn the meat to sear another side.

Once you’ve seared the pork from all sides, you will be adding the finely chopped onions, red pepper flakes, and crushed or squeezed garlic. Because I don’t like big chunks of onions in my stew, I finely chop them in a small food processor. The same can be done using a knife. The finely chopped onions will dissolved into the sauce and will add to the amazing flavor.

Lower the heat to medium low, add bay leaves and continue frying the pork with garlic and onion for about 15 minutes, stirring occasionally. You’ll see that the liquid has almost completely evaporated and both onions and pork are a very nice golden brown color.
I should warn you that after adding garlic and onion, the aroma will be insane and everybody in the house, like hypnotized, will be coming to the kitchen. You can’t cook a stew in a house full of people and keep it a secret :)

In the meantime, peel, wash and cut the potatoes. You can cut them to wedges or 1*1.5-inch cubes.

Remove the meat from the heat and add the potatoes to the pot. Cover them completely with water and cover.

Place the pot back on the stove and let the water boil over a medium high heat, about 15 minutes. Then, reduce the heat to low and add dissolved in a couple of tablespoons of water a tomato paste. 

Season with salt, pepper, paprika and your favorite meat seasoning and continue cooking covered on a very low heat for about 20-25 minutes until the potatoes are soft and ready. 

When the potatoes are cooked, remove the stew from the heat. 

Garnish with a fresh parsley and serve.