Category: main
Yield: 4 servings
Calories/serving: 600
Preparation time: 180 minutes
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Ingredients
- 1 lb sirloin roast, cubed
- 1 lb pork loin, cubed
- 4 slices bacon, diced
- 1 yellow onions, diced
- 2 cloves fresh garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 4 cups vegetable broth
- 1 bay leaves
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 cup plain yogurt
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
Directions
Preheat your oven to 300°F.
In a large oven-safe pot, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pot.
Increase the heat to medium-high. Add the cubed sirloin roast and pork loin in batches, browning on all sides. Remove the browned meat and set aside.
In the same pot, add diced yellow onions, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for another 2 minutes.
Slowly add the vegetable broth to the pot, stirring constantly to prevent lumps. Add the bay leaves, dried thyme, ground black pepper, and the browned meats back into the pot. Bring to a simmer.
Cover the pot and place it in the preheated oven. Let the stew cook for 2.5 hours, or until the meat is tender.
Remove the pot from the oven and discard the bay leaf. Stir in the plain yogurt and apple cider vinegar. Adjust seasoning if necessary.
Serve the stew hot, garnished with crispy bacon and chopped fresh parsley. Enjoy!
Ingredients
- 1 lb sirloin roast, cubed
- 1 lb pork loin, cubed
- 4 slices bacon, diced
- 1 yellow onions, diced
- 2 cloves fresh garlic, minced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 4 cups vegetable broth
- 1 bay leaves
- 1 tsp dried thyme
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 1 tbsp all-purpose flour
- 1/2 cup plain yogurt
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, chopped
Category: main
Yield: 4 servings
Calories/serving: 600
Preparation time: 180 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat your oven to 300°F.
In a large oven-safe pot, heat olive oil over medium heat. Add the diced bacon and cook until crispy. Remove bacon and set aside, leaving the fat in the pot.
Increase the heat to medium-high. Add the cubed sirloin roast and pork loin in batches, browning on all sides. Remove the browned meat and set aside.
In the same pot, add diced yellow onions, minced garlic, sliced carrots, and sliced celery. Sauté until the vegetables are softened, about 5-7 minutes.
Sprinkle all-purpose flour over the vegetables and stir to combine. Cook for another 2 minutes.
Slowly add the vegetable broth to the pot, stirring constantly to prevent lumps. Add the bay leaves, dried thyme, ground black pepper, and the browned meats back into the pot. Bring to a simmer.
Cover the pot and place it in the preheated oven. Let the stew cook for 2.5 hours, or until the meat is tender.
Remove the pot from the oven and discard the bay leaf. Stir in the plain yogurt and apple cider vinegar. Adjust seasoning if necessary.
Serve the stew hot, garnished with crispy bacon and chopped fresh parsley. Enjoy!
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