This is one of the most requested dishes at our house.
2 lb pork shoulder, cut into thick slices or chunks
1 onion, chopped
2 celery stalks, chopped
2 tablespoons oil
1 carrot sliced
1 big clove garlic, crushed
2 tablespoons tomato paste
2 tablespoon flour
1 cup red wine
1 1/2 cups beef stock, 1 fresh bouquet garni,
2 bay leaves
2 cups water.
Pour oil in a Dutch oven and brown the meat. Set aside and cook vegetables but carrots in the same pot. Add the flour and cook for 1 minute. Add tomato paste, wine, beef broth and water and mix well.
Put meat back in the Dutch oven and add herbs. Cook covered in the oven at 325F for 1 1/2 hours. Add carrots and cook covered 1 1/2 hours more.
Makes 6-8 serving
