Pork Ragout
Ragout (pronounced ra-GOO) is a French term that refers to a stew that is slowly cooked over a low heat. It can contain a wide variety of meat and vegetables that are often heavily seasoned.
INGREDIENTS | SERVES 6
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 clove garlic, minced
- Salt and pepper to taste
- 1½ pounds pork, cubed
- Flour for dredging pork
- 1 (16-ounce) can diced tomatoes
- 1½ cups fresh mushrooms, sliced
- 4 medium carrots, sliced
- ¼ cup port wine
Freezing Day
In stockpot or Dutch oven, heat oil. Sauté onions 5–10 minutes until tender. Add garlic and sauté 1 more minute, then remove from heat.
Salt and pepper the pork then dredge it in flour. Brown the pork for 5–10 minutes in the stockpot where onions were cooked. Add more olive oil if necessary.
Return onions to stockpot and add all remaining ingredients. Put into a freezer bag and freeze.
Reheating Instructions
Defrost in a pan in the refrigerator 12–24 hours and cook on medium-low heat for 45 minutes–1 hour.
PER SERVING
Calories: 306 | Fat: 16g | Protein: 24g | Sodium: 257mg | Carbohydrates: 16g | Fiber: 4g
