Roast Pork Stew with Garden Vegetables

 This recipe is to rescue beef stew which always seemed to be stringy, when made with beef. First rub the Boston butt, Then marry the cuts of the pork, with greats vegetables and a roux turned into a rich gravy.

Red potatoes
Celery, cut fine

Carrots, cut into 1/2” pieces

Large Onion cut to  quarters

2 cloves of Garlic

Ginger, 1/2 small thumb

Tomatoes

Port

1qt chicken stock

Rosemary

Thyme

Sage

1 tsp. Dry mustard

Chicken powder, low salt

1 1/2 tsp. White pepper

1/2 tsp sugar

2 tbls. Flour

Cream

Kitchen Boquet

1tbs. Concentrated tomato paste

1 tsp. Worcestershire Sauce

32 oz beef broth.

Roast the pork in your favorite spices. Don’t forget salt and pepper.

Make an mixture of butter a flour, called a roux. Add white pepper, and cream, Kitchen Boquet, concentrated tomatoe paste, mustard, and Worcestershire Sauce. Cook in chicken stock along with port.

In a separate pot, cook vegetable wt beef broth until tender. Season with garlic, ginger, sage, rosemary, thyme, and a little sugar.

 Combine meat, roux, and vegetables.