Ragout de Porc

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh thyme (2 sprigs)
• Bay leaves (2)
• Beef broth (4 cups)
• Red wine (1 cup)
• Tomato paste (2 tablespoons)
• Garlic (4 cloves, minced)
• Celery (2 stalks, chopped)
• Carrots (2, chopped)
• Onion (1 large, chopped)
• Pork shoulder (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the pork cubes and season generously with salt and pepper. Brown the pork on all sides, about 5-7 minutes. Once browned, remove the pork from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes.
4. Stir in the tomato paste and cook for another minute to enhance its flavor.
5. Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits.
6. Return the browned pork to the pot and add the beef broth, bay leaves, thyme, and additional salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 2 hours, or until the pork is fork-tender and the flavors meld beautifully.
8. Serve the Ragout de Porc hot, garnished with fresh thyme if desired, alongside crusty bread, over rice, or with creamy mashed potatoes.