Just-in-Time Pork Stew

Enjoy this recipe made with Progresso® chicken broth and cannellini beans. Pork, root veggies and Swiss chard create a cozy-up-to stew. MORE+ LESS-

By Betty Crocker Kitchens

September 6, 2012

cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)

lb pork tenderloin, trimmed of fat

Freshly ground pepper

tablespoons olive oil

tablespoons all-purpose flour

cup pearl onions

cup 1/2-inch chunks carrots (about 2 medium)

cup 1/2-inch chunks peeled turnips (about 6 oz)

teaspoons fennel seed

tablespoon unsalted butter

cup dry red wine

teaspoon finely chopped fresh rosemary leaves

cups packed chard leaves, torn or cut into 1-inch pieces

can (19 oz) Progresso™ cannellini beans

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1

In 4-quart Dutch oven, cook broth over high heat, about 30 minutes, until reduced by half (about 4 cups). Remove from heat.
2

Meanwhile, cut pork into 1-inch pieces. Season well with pepper. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Coat pork with 2 tablespoons of the flour; add to skillet, separating so pieces do not touch. Cook 2 minutes (do not move pork pieces until moisture begins to show on tops and pork has browned on one side). Turn pork; brown about 2 minutes longer. Remove pork from skillet to large plate.
3

Return skillet to medium-high heat; add remaining 2 tablespoons oil, the onions, carrots, turnips and fennel. Cook about 10 minutes, stirring occasionally, until vegetables are lightly browned (watch so vegetables do not burn). Add butter; cook 2 minutes longer.
4

Sprinkle remaining tablespoon flour over vegetables in skillet; cook and stir over medium heat 1 minute. Increase heat to high. Stir in wine; heat to boiling. Cook until wine is reduced by half.
5

Stir in reduced broth; heat to boiling. Reduce heat to low; simmer uncovered 8 minutes. Stir in rosemary; simmer 2 minutes longer. Return pork to skillet. Stir in chard and beans. Cook until thoroughly heated.

For the show, I hollowed out a one-pound loaf of crusty bread to use as a serving container. You can also serve the stew on white rice or noodles or on soft polenta flavored with roasted winter squash puree. Here is a stew with deep, rich flavors. If you do not care for turnips, try potatoes. If you like parsnips, add them. I tend to follow the old adage "The colder it is outside, the thicker the stew." Since it is not often very cold in the Napa Valley, this stew does not coat the tongue. If you prefer a thicker stew, double the flour.