Santa Fe Pork Stew

Serve with cornbread!

6 portions

3 Tablespoons olive oil

3 pounds boneless pork shoulder, cut into 1 1/2-inch cubes

2 1/2 Tablespoons unbleached all-purpose flour

2 sweet potatoes

1 1/2 cups dry white wine

1 1/2 canned chicken broth

1/2 cup red wine vinegar

1 1/2 cups chopped onions

1/2 cup chopped fresh Italian (flat leaf) parsley

6 cloves garlic, finely minced

3 Tablespoons tiny capers, drained

1 Tablespoon plus 1 teaspoon ground cumin

2 cups cooked black beans

1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F.

2. Heat 2 Tablespoons of the oil in a large skillet and brown the pork in small batches. (Add extra oil if necessary.) Transfer the cooked meat to a flameproof casserole.

3. Sprinkle the flour over the pork and cook over medium heat, tossing well, for 3 minutes. Remove from heat.

4. Add the potatoes, wine, stock, vinegar, onions, parsley, half the garlic, 2 Tablespoons of the capers, and 1 Tablespoon cumin to the casserole. Mix well, cover, and bake on the center rack of the oven for 1 hour.

5. Remove the casserole from the oven, and add the remaining garlic, 1 Tablespoon capers, and 1 teaspoon cumin. Add the black beans and pepper, stir, and return to the oven. Bake, uncovered, 15 minutes

6. Keep warm until ready to serve. Right before serving, adjust the seasonings, and return the casserole to the oven, uncovered, to heat through, 5 minutes. Serve immediately.

From The New Basics Cookbook by Rosso & Lukins.

Hearty Beef Stew

2 pounds boneless beef chuck-eye roast, cut into 1-1/2 inch pieces
1 cup of flour seasoned with salt and pepper
5 Tablespoons vegetable oil
2 cups onions, sliced
1 cup of carrots, chopped
2 teaspoons minced garlic
1 (15 oz) can tomato sauce (Hunts is best)
1 Tablespoon tomato paste
3 cups of water
1 teaspoon salt
1/4 teaspoon pepper
4 bay leaves
1/4 teaspoon sweet basil
1/4 teaspoon oregano
1 Tablespoon sugar
8 medium Yukon potatoes, cut in large pieces
1 cup of frozen peas
1 cup of frozen pearl onions

1. Toss meat with flour mixture and brown in 5 Tablespoons oil in Dutch oven. When meat is browned, add onion and carrots and cook on low for about 30 minutes.
2. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
3. Add to Dutch oven tomato sauce, tomato paste, minced garlic, water, salt, pepper, bay leaves, basil, oregano and sugar. Bring to simmer, cover, transfer to oven, and cook for 1 1/2 hours.
4. Take pot out of oven and skim excess fat off. Remove bay leaves and then add potatoes, peas, and pearl onions and return to oven for 45 minutes until potatoes and vegetables are tender.

Serve with buttered noodles, green salad, and crusty French bread or rolls.

Adapted from Rosine's Cuisine by Renee Davi and the Cooks Illustrated website