This is another hit recipe from the magazine Cook’s Country. It is easy to make, tastes good and, for my family, it made enough to feed us two dinners and a brown bag lunch. Using a tender cut of meat, such as a pork tenderloin, cuts the time needed to braise a tougher cut of meat. The addition of smoked paprika gave this stew a lovely flavor and the fresh parsley perked it up immensely. This stew didn’t require a lot of ingredients either — most items were already in my pantry — so it is one of those meals that would work well on a rushed weeknight.
We accompanied the stew with some hearty garlic bread and a green salad. It worked perfectly for a fairly light, somewhat healthy dinner. The best part of this stew is the beautiful, deep red that the paprika gives the tomato base. All photos of the stew in this post are without filters so you can see how rich the color truly is — and photos really don’t even do it justice.
I hope you can give this recipe a try for your family. All three of my kids enjoyed this, which isn’t always a given and I have a feeling your family would like it, too.
What you need to make this stew:
1, 28 oz can of crushed tomatoes
3 Cups of chicken stock
1 small, yellow onion diced (approximately 1/2 – 3/4 Cup)
2 cloves of garlic, minced
1 Tbs smoked paprika
1 tsp salt
pepper to taste
1/2 Cup chopped curly parsley
1-1 1/2 lb pork tenderloin (silver skin removed), cut in 1 inch pieces
2 Tbs olive oil
1 Can white beans (cannellini or great northern), rinsed and drained
In a large, heavy bottomed stock pan or dutch oven heat olive oil over medium high heat. Season your pork tenderloin pieces with salt and pepper and sear them in the olive oil, trying to get a nice golden brown color on all sides. To do this, let the pieces cook until they easily are moved in the pan. If they are stuck to the bottom, don’t pull them free — let them sear longer. You may want to do this in batches in order to give the pork enough room to sear. If it is too crowded, the meat will steam instead of sear.
Remove pork and set aside when all sides are seared. Add your onion to the pot and cook until translucent (about 7 minutes). Add more oil if needed. When the onions are translucent, add your garlic and cook for about 1 minute. Do not let this go too long because you don’t want burnt garlic.
Sprinkle the salt and paprika over the onions and garlic, then add your chicken stock and tomatoes, stirring it all together. Add your pork back to the stew and bring to a boil. Turn the stew down to low and simmer, covered for 20 minutes.
After 20 minutes, add your white beans and allow them to heat through. Once the beans are heated, add the parsley and adjust seasoning if needed. Serve hot.
Tip — this stew freezes well, but you would want to freeze it before adding the beans. They have a tendency to become mushy when thawed.