Pork doesn’t miss a beat in this classic French stew featuring pork instead of the traditional veal. Serve with crusty French rolls and a green salad dressed with garlicky vinaigrette.
- 2 pounds boneless pork loin (cut into 1-inch cubes)
- 6 tablespoons butter (divided)
- 6 tablespoons flour (divided)
- 1/2 teaspoon nutmeg (freshly grated)
- 3/4 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 2 cups carrots (peeled and sliced on the diagonal)
- 2 cups onions (coarsely chopped)
- 4 tablespoons fresh dill (finely chopped)
- 3 cups chicken broth
- 1/2 cup evaporated skim milk
- Heat oven to 350 degrees F.
- Melt 4 tablespoons butter in a heavy Dutch oven. Add pork and cook over medium heat, turning frequently, 5-10 minutes. Stir 4 tablespoons of flour together with nutmeg, salt and pepper; sprinkle over the pork. Continue to cook, stirring, for 5 minutes. Add the carrots, onions, 3 tablespoons of the dill and enough broth to just cover the meat and vegetables.
- Bring mixture to a boil, cover and place in oven for 1 1/2 hours. Remove from oven, remove pork and liquid from pan and reserve solids and liquid separately.
- Return pot to medium heat and melt remaining 2 tablespoons butter. Sprinkle in the remaining 2 tablesoons flour and whisk in the reserved liquid; bring to a simmer. Cook slowly stirring constantly, for 5 minutes. Whisk in the evaporated milk, remailing 1 tablespoon dill, and season with additional salt, pepper and nutmeg to taste. Return the pork and vegetables to the casserole and simmer to heat through, about 5 minutes.