Onion wedges, lots of garlic, and a little white wine give character to this new-style stew.
- 1 tablespoon cooking oil
- 4 small onions, cut lengthwise into quarters
- 5 cloves garlic, minced
- 1 tablespoon flour
- 1/2 cup dry white wine
- 1 pound sweet potatoes, peeled and cut into 1/2-inch chunks
- One 28-ounce can (about 3 1/2 cups) tomatoes, drained and chopped
- 2 cups chicken stock or canned low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons chopped flat-leaf parsley
In a large pot, heat the oil over moderate heat. Add the onions. Cover and cook, stirring occasionally, until softened, about 7 minutes. Stir in the garlic and cook for 1 minute. Add the flour and cook, stirring, for 1 minute longer.
Add the wine and bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the sweet potatoes, tomatoes, stock, thyme, bay leaf and salt. Cover and simmer for 20 minutes.
Add the pork. Cover and simmer until the meat is just done, about 10 minutes. Remove the bay leaf. Stir in the pepper and parsley.
A light, fruity red wine with plenty of acidity is a great match for the slightly sweet flavor of this stew. Try a Gamay or Cabernet-Franc based wine from France's Loire Valley.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
470 calories; 10g total fat; 111mg cholesterol; 647mg sodium; 46g carbohydrates; 7g fiber; 44g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.