When we started looking for a new house, one of the things on my list was that we'd have a natural gas line for both cooking and the heating system. Mission accomplished :) I love my stove. My beautiful six-burner stove that I
And just before we moved in, while I was at the house waiting for a delivery, and there was a strong smell of gas. Freaking out, I called the gas company who told me not to open the windows or talk on my mobile. Umm. I'd already done both!!! How was I supposed to know?!?! Anyway, there'd been a gas leak where the pipe attached to the stove all along (since the last owners had the stove installed) and when the people who came to tile the backsplash moved the stove, it let all the gas out. As frightening as that was, I'm actually glad it happened because it's now fixed so it's safer, and we're not paying for wasted gas.
I'd already posted it on my blog before, but just for good measure, here it is again.
1.5 lbs pork, cubed
2-3 onions, roughly chopped
2 tbsp rosemary
2 bay leaves
1 tbsp paprika
1 (6 oz) can of tomato paste
1 cup red wine
1.5 cups chicken stock
Salt and pepper
2-3 cups carrots, cut into large chunks
- Cube the pork and season with salt and pepper. Brown in a large pot in batches on high heat.
- Lower the heat and add the onions to the pot and return the pork to the pot. Cook for a few minutes, allowing the onions to soften.
- Add the wine and allow to cook for a few minutes before adding the herbs and spices, tomato paste and chicken stock.
- Bring to a boil, then lower to a simmer and cook for approximately 1 hour. You'll need to cook it longer if the pork was cut into larger pieces.
- Approximately 20 minutes into cooking, add the carrots and stir in.
I like to serve this on brown rice because that seems to be the hub's favourite way of eating the stew. Enjoy!