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Name: Normandy Stew
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 oz butter; 2 lbs Pork shoulder roast cut into small cubes; 1/2 lb bacon cut into small cubes; 1 onion diced small; 2 sticks celery diced small; 1.5 cup dry apple cider (angry orchard 355 ml); 1.5 cup chicken stock; 5 potatoes peeled and chopped; 2 tablespoon cornmeal; 2 tablespoon water; 2 tablespoon mustard dijon preferred

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INGREDIENTS

2 oz butter
2 lbs Pork shoulder roast ; cut into small cubes
1/2 lb bacon ; cut into small cubes
1 onion ; diced small
2 sticks celery ; diced small
1.5 cup dry apple cider ; (angry orchard 355 ml)
1.5 cup chicken stock
5 potatoes ; peeled and chopped
2 tablespoon cornmeal
2 tablespoon water
2 tablespoon mustard ; dijon preferred

Servings

INSTRUCTIONS

Preheat oven to 350 F.

In a casserole dish melt half the butter and brown half the pork. Remove meat with a slotted spoon to another bowl. Add the rest of the butter and pork to the casserole dish and brown the rest of the pork.

Meanwhile, in another pan, dry-fry the bacon until crispy. Remove bacon with slotted spoon to the same bowl as will hold the cooked pork. Fry the onion and celery in the bacon fat. Remove onion and celery with a slotted spoon to the same bowl which will hold the cooked pork.

Combine all pork, bacon, onions and celery in the casserole. Add the apple cider and chicken stock. Cover the dish and cook in the oven for 1.5 hrs.

Add potatoes to the pork. Cook in oven for 20 more until potatoes are tender

In a bowl mix the cornmeal, water and mustard.

Move casserole from the oven to the cooktop. Add the mustard mixture and stir. This should cause the stew to thicken.

NOTES

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Normandy Stew

2 oz butter
2 lbs Pork shoulder roast cut into small cubes
1/2 lb bacon cut into small cubes
1 onion diced small
2 sticks celery diced small
1.5 cup dry apple cider (angry orchard 355 ml)
1.5 cup chicken stock
5 potatoes peeled and chopped
2 tablespoon cornmeal
2 tablespoon water
2 tablespoon mustard dijon preferred

Preheat oven to 350 F.

In a casserole dish melt half the butter and brown half the pork.  Remove meat with a slotted spoon to another bowl.  Add the rest of the butter and pork to the casserole dish and brown the rest of the pork.

Meanwhile, in another pan, dry-fry the bacon until crispy.  Remove bacon with slotted spoon to the same bowl as will hold the cooked pork.  Fry the onion and celery in the bacon fat.  Remove onion and celery with a slotted spoon to the same bowl which will hold the cooked pork.

Combine all pork, bacon, onions and celery in the casserole.  Add the apple cider and chicken stock.  Cover the dish and cook in the oven for 1.5 hrs.

Add potatoes to the pork.  Cook in oven for 20 more until potatoes are tender

In a bowl mix the cornmeal, water and mustard.

Move casserole from the oven to the cooktop.  Add the mustard mixture and stir.  This should cause the stew to thicken.

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Nutrition

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Serving Size: 1 Serving (542g)
Recipe Makes: 6 Servings

Calories: 833
Calories from Fat: 515 (62%)

Amt Per Serving		% DV

	Total Fat 57.2g	76 %
	Saturated Fat 21.6g	108 %
	Monounsaturated Fat 24g
	Polyunsanturated Fat 5.9g
Cholesterol 157mg		48 %
Sodium 724.3mg		25 %
Potassium 1475.9mg		39 %
Total Carbohydrate 41.5g		12 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 36.5g
Protein 37.2g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 833

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