I threw this stew together once during October and it was just the thing I needed to warm me up and get me ready for Halloween. Serve with your favorite bread!
Preparation Time
25 mins
Cooking Time
2 hr
Total Time
2 hr 25 mins
Calories
384 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil in a large pot over medium heat. Heat another 2 tablespoons oil in a skillet over medium heat.
Step 2
Toss the pork loin with the flour in a bowl to coat the pork evenly.
Step 3
Cook and stir the pork in the hot oil in the large pot until browned on all sides, 5 to 7 minutes. Meanwhile, cook and stir the onions in the hot oil in the skillet until soft and brown, about 10 minutes.
Step 4
Pour the chicken stock into the large pot with the pork loin; add the browned onions, butternut squash, garlic cloves, minced garlic, baby carrots, celery, black olives, and crimini mushrooms. Bring the chicken stock mixture to a boil and reduce heat to medium low. Stir the Cabernet Sauvignon wine, sage, oregano, thyme, rosemary, and basil into the mixture. Place a cover on the pot and allow the mixture to simmer until fragrant and the pork loin is very tender, 2 to 3 hours.
Ingredients
2 tablespoons minced garlic
4 stalks celery, chopped
¼ cup olive oil, divided
¼ cup fresh basil leaves, chopped
½ cup flour
1 (8 ounce) package baby carrots
4 sprigs fresh rosemary, chopped
1 (8 ounce) package crimini mushrooms, sliced
4 sprigs fresh thyme, chopped
10 cloves garlic, peeled
3 large onions, cut into wedges
2 pounds pork loin, cut into 1-inch cubes
4 (14.5 ounce) cans chicken stock
1 butternut squash, peeled and cut into 1-inch cubes
2 (15 ounce) cans whole pitted black olives, drained
