Best 6 Peppered Pork And Wine Stew Recipes
Indulge in a culinary journey with our collection of peppered pork and wine stew recipes, a symphony of flavors that tantalizes the taste buds. Embark on a culinary adventure with our classic French Beef Bourguignon, a timeless dish where tender beef simmers in a rich red wine sauce, infused with the essence of aromatic herbs and the smokiness of bacon. Experience the rustic charm of our hearty Pork Stew with Red Wine, a comforting dish that combines succulent pork, hearty vegetables, and a robust red wine sauce, perfect for a cozy night in. For a taste of Spain, try our flavorful Spanish Pork and Red Wine Stew, where tender pork is braised in a vibrant sauce made with red wine, pimenton, and a touch of sweetness from honey. Transport yourself to Italy with our Tuscan Pork Stew with Chianti, a delightful medley of pork, vegetables, and Chianti wine, capturing the essence of Tuscan cuisine. And for a taste of the Orient, explore our Asian-Inspired Pork and Red Wine Stew, where tender pork is simmered in a savory sauce infused with aromatic ginger, garlic, and soy sauce, creating a harmonious blend of Eastern and Western flavors.
Here are our top 6 tried and tested recipes!
SLOW-COOKED PEPPERED PORK STEW
This is a tasty and easy-to-make pork tenderloin stew. The black pepper and cumin gives a nice edge to counter the softness of the potatoes and tenderized vegetables, I think, without being too spicy. You can also use half-and-half or cream instead of water, and add 1/4 cup flour if you want a creamier broth.
Provided by Ron Williams
Categories Soups, Stews and Chili Recipes Stews Pork
Time 5h20m
Yield 4
Number Of Ingredients 15
Steps:
- Turn slow cooker to High and add a little water to coat the bottom of the pot. Add carrots and cook until nearly tender, about 1 hour.
- Add condensed soups to the carrots. Fill 1 emptied can with water and stir in until soup is as thin as a broth. Add celery, potatoes, and onion. Sprinkle in cumin, pepper, basil, garlic, mustard, and dill weed. Stir well and season with salt.
- Lay pork tenderloin on top of vegetables; cut in half if needed to fit. Cover and continue cooking on High for 4 hours. Pork should be slightly pink in the center, and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Remove pork, cut into chunks, and return to the pot. Stir and simmer as desired.
Nutrition Facts : Calories 383.6 calories, Carbohydrate 38.3 g, Cholesterol 71.4 mg, Fat 14.6 g, Fiber 7.7 g, Protein 26.1 g, SaturatedFat 4 g, Sodium 1340.2 mg, Sugar 12.2 g
PEPPERED PORK AND WINE STEW
Make and share this Peppered Pork and Wine Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except vinegar, cornstarch, water, salt, pepper and chives in a slow cooker.
- Cook on high 3-4 hours.
- Combine vinegar, cornstarch and water. Stir into stew.
- Season to taste with salt and pepper. Serve sprinkled with chives.
Nutrition Facts : Calories 250.1, Fat 7, SaturatedFat 2.3, Cholesterol 75, Sodium 209.3, Carbohydrate 17.6, Fiber 5.2, Sugar 2.4, Protein 26.2
PORK AND PEPPER STEW
A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice.
Provided by Linda
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 14.8 g, Cholesterol 128 mg, Fat 23.7 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 10.7 g, Sodium 736.7 mg, Sugar 5.6 g
PORK AND PEPPER STEW
"A spicy stew made with pork tenderloin and 4 types of peppers. A family favorite that is best served over rice." Recipe by Linda
Provided by RavynLoony
Categories Pork
Time 2h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside.
- In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened.
- Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Nutrition Facts : Calories 422.9, Fat 25.2, SaturatedFat 11.2, Cholesterol 128.3, Sodium 727.6, Carbohydrate 15.7, Fiber 3.7, Sugar 5.2, Protein 34
INSTANT POT PORK STEW WITH RED WINE AND OLIVES
Pork shoulder is one of the most glorious things to cook in an electric pressure cooker. The meat becomes velvety and suffused with rich, brawny juices. Here, red wine, tomatoes, rosemary and sage perfume the pork, while olives, stirred in at the end, give it brightness. This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it's easy to remove before reheating. Then, if you like, you can reheat the stew in the electric pressure cooker using the sauté setting. Serve this over polenta or rice, or with good bread, to soak up the meaty sauce.
Provided by Melissa Clark
Categories meat, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
- In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
- Set the pressure cooker to the sauté function on medium. Add 1 tablespoon oil and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the pot looks dry and continue browning the rest of the pork.
- Add the wine to the pot and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. Return pork to the pot, stir in carrots and 1/2 cup water.
- Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally.
- Using a slotted spoon, transfer pork to a serving platter. Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. Stir in olives, then taste the sauce and add more salt, if you like.
- Spoon the sauce over the pork, then top with chopped parsley or basil and serve.
PEPPER PORK STEW
Pickled peppers spice up the pork in this sassy stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium-high. Season pork with salt and pepper and, in batches, brown pork on all sides, about 15 minutes total. With a slotted spoon, transfer pork to a bowl.
- Add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. Season with salt and pepper. Add 2 cups water, scraping up any browned bits with a wooden spoon. Return pork to pot along with broth, pepperoncini, and oregano. Bring liquid to a rapid simmer and cook until pork is tender, 45 to 50 minutes.
- Season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. Discard oregano sprigs and serve over rice.
Nutrition Facts : Calories 529 g, Fat 22 g, Fiber 1 g, Protein 41 g, SaturatedFat 7 g
Tips:
- Choose the right cut of pork: Pork shoulder or pork butt are good choices for stewing because they have a lot of connective tissue that breaks down and becomes tender when cooked slowly.
- Brown the meat before stewing: Browning the meat adds flavor and helps to develop a nice crust.
- Use a variety of vegetables: This will add flavor and color to your stew. Good choices include carrots, celery, onions, potatoes, and mushrooms.
- Use a good quality wine: The wine you use in your stew will have a big impact on the flavor. Choose a wine that you would enjoy drinking on its own.
- Season the stew well: Use a variety of spices and herbs to season your stew. Good choices include salt, pepper, garlic, oregano, thyme, and rosemary.
- Cook the stew low and slow: The best way to tenderize the meat and develop the flavors in your stew is to cook it low and slow. Simmer the stew for at least 2 hours, or until the meat is fall-apart tender.
- Serve the stew with crusty bread or rice: This will help to soak up the delicious sauce.
Conclusion:
Peppered pork and wine stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and comforting meal, give this recipe a try.
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