Ragout de Porc aux Légumes

Ingredients

• Olive oil (2 tablespoons)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)
• Bay leaves (2)
• Thyme (1 teaspoon, dried or 1 tablespoon fresh)
• Vegetable broth (4 cups)
• Red wine (1 cup)
• Tomatoes (2 cups, diced (canned or fresh))
• Red bell pepper (1, chopped)
• Potatoes (2 cups, cubed)
• Carrots (2 cups, sliced)
• Garlic (4 cloves, minced)
• Onion (1, chopped)
• Pork shoulder (2 pounds, cut into 1-inch cubes)

Instructions

1. In a large Dutch oven or cocotte, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic, sautéing until they are golden and fragrant, about 3-4 minutes.
3. Increase the heat to medium-high, then add the pork cubes. Brown the meat on all sides, approximately 6-8 minutes.
4. Once the pork is browned, stir in the sliced carrots, cubed potatoes, chopped red bell pepper, and diced tomatoes. Mix to combine.
5. Pour in the red wine and let it simmer for about 5 minutes to allow the alcohol to evaporate.
6. Add the vegetable broth, bay leaves, thyme, salt, and pepper. Stir well to incorporate all ingredients.
7. Reduce the heat to low, cover, and let the stew simmer gently for about 2 hours, stirring occasionally, until the pork is tender and the flavors are well developed.
8. Once cooked, remove the bay leaves and adjust seasoning if necessary. Serve hot with fresh crusty bread for dipping.