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.