Esta es una exhibición prevé de cómo se va ver la receta de 'Lentil and Pork Cassoulet' imprimido.

Receta Lentil and Pork Cassoulet
by Nancy Miyasaki

Lentil and Pork Cassoulet

This is delicious French style stew. It is also easy to make and our kids love it!

Calificación: 4.4/5
Avg. 4.4/5 4 votos
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: brown rice, mashed potatoes, bread

Ingredientes

  • 3/4 lb boneless pork shoulder or other pork meat
  • 1 large onion, sliced
  • 2 cloves minced garlic
  • 2 tsp olive oil
  • 2.5 cups beef or vegetable broth or 2.5 cups water and 1 tsp beef or vegetable bouillon granules
  • 1 14.5oz can tomatoes with juice, chopped
  • 4 med carrots and/or parsnips, peeled and cut into 1/2 inch slices
  • 2 stalks celery, sliced thin
  • 3/4 cup dry brown lentils, rinsed and drained
  • 1.5 tsp dried rosemary, crushed or 3 tsp fresh rosemary chopped
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Direcciones

  1. Trim fat from meat. Cut into 3/4 in cubes. Cook meat, onion and garlic in hot oil in a large non-stick skillet until meat is brown and onion is tender.
  2. Transfer to a 3-7 qt slow cooker. Add water or bouillon, tomatoes and juice, carrots, parsnips, celery, lentils, rosemary, salt and pepper.
  3. Cover and cook on low for 10 hrs or on high for 5 hours.
  4. Garnish with fresh rosemary sprigs if available.
  5. Serve with crusty artisan bread, brown rice, or mashed potatoes.