Pork Bourguignon (French Pork Stew)

This Pork Bourguignon is a superb dish that will transport you to the cozy countryside of France, with every bite. This recipe is a variation of a classic of French cuisine – boeuf (beef) bourguignon.

The recipe was originally developed in Burgundy and it is a rich, complex stew that features the most famous regional specialties: wine, beef (in this case pork), cognac and mushrooms. This dish is best enjoyed with a side of creamy French mashed potatoes to soak up all the savory sauce.

With its complex yet comforting flavors, this recipe is a must-try for anyone who loves a good meaty stew.

Ingredients

• 650 g pork shank 2 pieces
• 8 slices bacon coarsely chopped
• 400 g button mushrooms cut in half
• 2 tbsp tomato paste
• 1 kg small onions for stew peeled
• 2 carrots sliced
• 100 ml red wine
• 50 ml cognac
• 1 l vegetable broth
• salt
• pepper
• extra virgin olive oil

Instructions

• Preheat your oven to 180°C (360 °F).
• Place a pan over medium heat, without any oil, add the bacon, sauté for 2 to 3 minutes, until it becomes crispy and put it in an oven dish.
• Add a little olive oil to the same pan and sauté the meat for 3 minutes on each side, until golden. Remove the shanks and put them in the oven dish as well.
• Pour the wine into the same pan, let it evaporate for a minute and pour it over the meat. Clean the pan with a paper towel, add a little olive oil and sauté the onions, carrots and mushrooms for 5 to 6 minutes.
• Add the tomato paste, stir, add the cognac and put them in the oven pan. Add the broth, salt, pepper and cook for 2 to 2 1/2 hours.
• Serve with mashed potatoes if desired.

Notes

Related: Pan-Fried Pork Chops with Mushroom Sauce Related: Tigania: Greek Pork with Lemon & Mustard Sauce

Related: Pan-Fried Pork Chops with Plums & Rosemary Related: Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes