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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.

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    Serves 8

    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

    Sea Salt

    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


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. Stir in the mustard, tomato paste, and smoked paprika and cook for another 2 minutes.

    6. 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.

    7. Cook for an hour and a half or until the meat is very tender. Skim the surface of any excess fat.

    8. Add the beans and simmer for 5 minutes. Serve in deep bowls topped with the butternut squash. Serves 8-10.

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