Pork Stew with White Beans and Butternut Squash
By Chef John Ash
This is a simple and rustic stew that could also be prepared in the slow cooker. It’s perfect for the fall season. The rich Owsley Pinot Noir is a treat when paired with this stew.
Total Time 30-45 minutes
Prep Time 15 minutes
Difficulty Level Easy
1 medium butternut squash (peeled, seeded and cut into 1-1/2 inch cubes)
3 tbsp olive oil
Freshly ground black pepper
3 lb boneless pork shoulder cut into 1-1/2 inch cubes
1 large onion, diced
2 tbsp finely sliced garlic
1 tsp Dijon mustard
1 tbsp tomato paste
1-1/2 tsp smoked hot paprika or to taste
3 c canned diced tomatoes in juice
3 c chicken or mushroom stock
1 tsp dried thyme
4 c cooked white beans
Preheat the oven to 425° F with convection if available. Toss the squash with 2 tablespoons olive oil and season well with salt and pepper.
Scatter the squash in a single layer on a rimmed baking sheet and roast, turning once or twice until the squash is lightly browned and tender but not mushy, about 15 minutes. Set aside. Reduce oven temperature to 350° F.
Add the remaining tablespoon of olive oil to a Dutch oven and set over medium-high heat. When the oil is hot, season half the pork well with salt and add it to the pot. Brown the cubes on all sides, about 5 minutes total. Remove the pork to a plate with a slotted spoon and repeat with the rest of the meat, adding more oil if necessary.
When the pork is browned, turn the heat to low and add the onion and a pinch of salt. Cook, stirring frequently until softened, about 5 minutes. Add the garlic and cook for another couple of minutes until fragrant.
Stir in the mustard, tomato paste, and smoked paprika and cook for another 2 minutes.
Add the tomatoes, stock, thyme and 2 teaspoons salt, as well as the browned pork and any accumulated juices. Stir and bring the stew to a boil over medium-high heat. Reduce heat to a simmer, cover the pot and transfer it to the oven.
Cook for an hour and a half or until the meat is very tender. Skim the surface of any excess fat.
Add the beans and simmer for 5 minutes. Serve in deep bowls topped with the butternut squash. Serves 8-10.