Ragout de Porc

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaves - 2
• Beef broth - 2 cups
• Red wine - 1 cup
• Tomato paste - 2 tablespoons
• Garlic - 3 cloves, minced
• Celery - 2 stalks, sliced
• Carrots - 2 medium, sliced
• Onion - 1 large, chopped
• Pork shoulder - 2 pounds, cubed

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the pork cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened.
4. Add the tomato paste and cook for another minute.
5. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
6. Return the pork to the pot and add the beef broth, bay leaves, thyme, salt, and pepper.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the pork is tender.
8. Serve the Ragout de Porc hot with crusty bread or over cooked rice or mashed potatoes.