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1
Mix everything in the Pork Roast section except for 1 box broth.
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2
Save that for later.
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3
Crush garlic but, leave it in larger chunks so you can pull it out later along with the bay leaf.
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4
Mix well, bring broth to a boil and allow roast to simmer for several hours covered.
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5
Or, until roast has fully tenderized and you can cut or tear it apart easily.
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6
Add broth as needed throughout simmer.
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7
Flip roast once during simmer.
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8
Chop all vegetables.
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9
Place potatoes, celery and onions in cold water to keep them from browning or limping if, chopping early.
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10
Drain vegetables prior to adding to your simmering pot.
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11
Once pork roast has tenderized, pull crushed garlic and bay leaf out with slotted spoon.
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12
Cut up roast with kitchen shears or a large knife while still in broth pot.
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13
Add all drained vegetables to the meat and broth and stir.
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14
Add water if additional fluid is needed to cover vegetables.
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15
But, add as little water as you'll need.
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16
Simmer stew covered for 35 to 40 minutes longer.
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17
Or, until vegetables are soft.
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18
Meaning: a knife can easily penetrate your potatoes and carrots.
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19
Stir carefully and occasionally.
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20
You don't want to break up your potatoes.
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21
;0)
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22
At this point I'll taste test my stew.
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23
Since flavors can dissapate with long simmer times, I'll usually add additional garlic powder, onion powder, black pepper and sea salt to taste.
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24
Serve with warm bread.
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25
In fact, if you want a crazy easy recipe for that, try my 5 minute bread recipe posted below.
