Stews taste even better the next day which offers a great excuse for cooking
a large batch to serve later in the week. It's also easy to double the recipe and
freeze some. You can use thick-cut, boneless, loin chops, trimmed of all the fat
for a dish elegant enough for a dinner party.
4 tablespoons olive oil
1 pound lean, well-trimmed pork shoulder, butt or loin, cut into 1-inch cubes
8 ounces button mushrooms, sliced or cut into quarters
8 ounces blanched green beans, cut into 2-inch lengths
Toasted Breadcrumb and Walnut Topping
1 cup toasted and coarsely chopped walnuts
1/2 cup toasted, coarse, whole-wheat breadcrumbs
1/4 cup minced fresh flat-leaf parsley
2 tablespoons chopped fresh sage leaves
1 tablespoon finely minced lemon zest
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add
the pork and cook, turning occasionally, until well-browned on all sides. Transfer
browned pork to plate and set aside.
In the same pan, heat the remaining 2 tablespoons of oil. Add the carrots, celery,
onion, garlic, sage, and thyme and cook, stirring occasionally for 2 minutes.
Add the broth, wine, tomato paste, salt and pepper.
Return the browned pork and any juices that have accumulated. Lower the heat
to medium, cover, and simmer until the pork is very tender when pierced with fork,
approximately 1 hour. (Alternatively, you can place the covered pot in a preheated
325 degrees F oven for 1 hour.)
Add the mushrooms and cook for another 20 minutes.
Add the green beans and let sit 10 minutes before serving.
To make the topping: In a small bowl, combine the walnuts, breadcrumbs, parsley,
sage, and lemon zest. Sprinkle over stew just before serving.