Ingredients:

1 lb lean pork chunks

10 Oz package baby Bella mushrooms, cleaned and cut

12 Oz package frozen peas

2 medium carrots, cut into bite size pieces

2 large potatoes, peeled and cut into chunks

1 small onion, diced

2 cloves garlic, diced

3 TBSPs olive oil

4 Oz dry white wine

Salt and pepper to taste

Directions:

Place olive oil into a stew pot.

Place over medium low heat.

Add diced onion and garlic. Stir.

Sauté until wilted.

Add meat and continue to stir until meat is golden.

Add wine and cover.

Allow wine to infuse meat and tenderize it.

When wine has evaporated, add remaining ingredients and a cup of water.

Stir and season to taste.

Cover, reduce heat to low and simmer for about 45 minutes to an hour (stirring often), until potatoes and meat are fork tender.

If stew gets too dry, add a bit more water.

Serve hot.

TIPS:

This stew is very versatile…you can substitute the type of meat to the one you prefer or make it vegetarian by omitting meat and adding beans or tofu for protein.

If you like a deeper color for your stew, add a tablespoon of tomato paste to the water required in the recipe. Also, feel free to add fresh herbs as in parsley, basil or oregano to taste.

Serve stew with fresh, crusty bread toasted and drizzled with olive oil.