When the weather starts getting that chill in the air, my mind turns to stew and soup. Here is a hearty recipe that I will have on rotation. There are a few steps, but none are complicated. Here is how I make Pork and Mushroom Stew.
Heat 3 tablespoons of butter and 2 tablespoons of olive oil in a heavy bottom soup pot over medium low heat. Add 1 pound of sliced mushrooms (cremini, white, portobello, combination) and sauté until lightly browned. Remove with a slotted spoon to a plate and set aside. Add a couple more tablespoons of olive oil and 1 pound of pork tenderloin cut in chunks, dried with paper towels, and sprinkled with salt and pepper. Sauté until cooked through; you may have to cook in batches. Remove with a slotted spoon to a medium sized bowl. Add a little more oil if necessary and add 4 Italian sausage links that have been removed from their castings. Break up in chunks and cook until it is no longer pink. Remove with a slotted spoon to the bowl with the pork.
Add a little more oil if necessary and add 1 chopped onion, 2 chopped ribs of celery, and 1 chopped green pepper. Sprinkle with salt and sauté until the vegetables are just tender. Sprinkle over 2 teaspoons of dried oregano and 2 minced garlic cloves and continue to cook for 2 minutes. Deglaze the pan with a big splash of red wine, being sure to scrape up the brown bits in the bottom of the pan. Next add a 24-ounce jar of pasta sauce, 2 cups of chicken stock, and the pork and Italian sausage. Give everything a big stir, bring it to a boil, and reduce to a simmer. Cook on low for 1 hour stirring occasionally. If the stew gets too thick, add more chicken stock. Finally add the mushrooms and 1/3 cup of chopped basil. Heat until warmed through and serve.
This is another recipe that freezes well. And the broth it makes is so good! I hope you will try it. Enjoy!