A winter in the Canadian Rockies, where temperatures cheerfully dip down past -20 and Jack Frost is a familiar site, finding the perfect meal that wraps you up in a cozy warmth, satisfies and hard-working appetite and tastes amazing is often bundled up in the art of cooking up the perfect stew. Although soup purists may debate the soup-worthiness of sumptuous stews, they are a Winter staple for Canadians with almost all of the ingredients available locally depending on your favorite veg.
This recipe is modified from The Pioneer Woman’s beef stew – which is amazing and brilliant – to include more locally-found and traditional Canadian ingredients. Paired with the smooth creaminess of garlic mashed potatoes, it is the perfect comfort food for the chilliest of winter evenings (and just about any other time of year too).
Braised Pork Stew with Garlic Mash
- Cubed stew meat (1 thick boneless pork chop or a couple quick fry chops work great)
- 2-3 TBSP olive oil
- A pat of butter (about 1 tsp)
- 1 medium onion diced
- 3-5 cloves of garlic (depending on how you like it) minced
- 2 TBSP tomato Paste
- 1 container of chicken or veggie stock
- 1 TBSP Worcestershire sauce
- Salt and pepper
- 1 TSP Molasses
- 3-4 carrots peeled and diced
- 10-15 brussel sprouts cleaned and cut in half
- 12 red potatoes (peeled and diced)
- 3 TBSP soft goat cheese
- 4 TBSP Butter
- 1/2 cup milk
- 6 garlic cloves, roasted (or you can cheat and just throw in about 1 TSP of garlic powder)
- 1 TSP salt
1. Start by throwing some olive oil on the cloves of garlic set aside for your potatoes and baking it in a 350-degree oven for about 45 minutes. Then cube your meat, sprinkle some salt and pepper on it and set aside.
2. In a large stew pot, heat the olive oil for 1 minute, drop the butter in and just as it melts put the meat in and braise it (1 to 2 minutes). Remove that and set aside.
3. Now, add the onion and garlic, sautee it for a couple of minutes and then add the tomato paste cooking it all together.
4. Add the stock, worcestershire and molasses and combine well before adding the meat back in. Bring it to a boil, then reduce the heat, letting it cook for an hour or two.
5. About 30 minutes before serving, add the carrots and brussel sprouts. Season as you like and let cook a bit more.
6. For the potatoes, wash, peel and dice those red beauties that you can find locally just about anywhere in Canada. Boil them for about 15 minutes until very soft. Drain, place in a bowl. Your garlic should be done now. Take it out of the oven, peel it and throw it all in the bowl.
7. Add the butter and goat cheese, then a bit of milk. Blend it with a hand mixer. Keep adding milk until you get the consistency you like. Season to taste. Place in a baking dish and tuck them in the oven at 300 degrees until the stew is ready.
8. When stew is ready, remove the potatoes from the oven, spoon them gently onto a plate alongside a beautiful scoop of stew and enjoy the warm and satisfying taste of Canadian-style home cooking.