Pork Stew

Ingredients
2 pork tenderloins (1 pound each), cut into 2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
2 large carrots, cut into 1/2-inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
2 cups chicken stock

3 Tblspoons Balsamic vinegar

1 (12 fluid ounce) bottle dark beer (such as Guinness®) or 1 cup white wine
2 tablespoons tomato paste
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives, optional
Chopped fresh parsley, optional
Hot cooked mashed potatoes, optional

Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.

Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.

Stir pork, chicken broth, carrots, and celery into beer mixture (or wine); bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.

 Add tomato paste, garlic, bay leaves, rosemary, thyme and, if desired, olives. 

Cook, covered, on low 5-6 hours or until meat and vegetables are tender.

Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes, mashed potatoes or caulimash.