Pork Stew for Vestry

Last week I wrote about how every Anglican Dioceses was divided into deaneries. Well, every Anglican parish has what they call vestry.  The vestry gets its name because that’s where they met, the vestry being the robing room for the clergy.  There are different types of vestries, but the one that meets most frequently is the equivalent to a church board. Members are elected at the annual general meeting.  Like the deanery, this is another group that gets together for fairly regular meetings.

We met last night for the first time since that meeting, and I decided I would make supper for the group beforehand.  I wanted to do something simple, so I decided to make a stew.  I was going to go for beef, but when I went to the store I found there were no good, cheap, beef cuts available.  So, I settled on a pork roast that I would turn into a stew.

I chopped up the roast into chunk while removing most of the fat.  Then I tossed the chunks in the bowl and added salt pepper and Tall Grass Prairie Bakery Grassroots Kitchen cold-pressed Sunflower Oil.  I mixed the oil and seasoning with the pork and then put it into the roaster to brown.  To add a little colour and flavour I add two bouillon cubes. They are called Not-Beef and I purchased them at Cocoa Bean gluten-free, which is just down the street.  They added a good bit of colour and a fair bit of flavour.


While it was browning I took a variety of vegetable and cut them up into chunks to add to the stew.  Some people like small bits of vegetables, but I prefer mine in big pieces.  Plus, I figure if the pieces are big, they’re easier to pick out for people who don’t like them. I chose my vegetables not only on the basis of whether or not they were good for stewing, but how they added varieties of colour to the stew.

Once I had added all the vegetable, I chopped up some fresh tarragon and fresh savory and added them to the mix.  At that point the stew was ready to go into the oven.

I set the oven for 250 degrees(F) covered the roaster and let it go.  I was doing other tasks in the office while this was cooking and thought that this would be the best way to go.  I think I would have given myself less cooking time if I hadn’t been doing other jobs.  In the end  the vegetables were a little too soft for my liking.

The stew was the focus of the meal.  Along with it, I served basmati rice, and salad.  I bought bagged salad to save myself some time, and was a little bit disappointed with it. However, I did also serve bread from Le Croissant.  You can’t go wrong with the bread from there.

While the finished product was a little soft in the vegetable department, the pork in the pork stew turned out nice and tender.  All in all the flavour was quite good.  I decided I would not thicken the juices, so the gravy that game with the stew, was thin but flavourful.

Pork Stew Recipe

1 –   Boneless Shoulder Pork Roast (about 1.5 kg)

1 –   Large Red Onion

1 –   Large White Onion

1 –   Smallish Rutabaga

1 –   Small Beauregard Yam

Carrots (about 1.5 lbs)

Celery (About 6 large sticks)

! ea – Red, Green, and Yellow Pepper

2 –   Cubes Bouillon (or use your own stock)

6 –   Cloves Garlic, finely chopped

1/4 cup –  Cold Pressed Sunflower Oil (I love the one from Tall Grass Prairie’s Grassroots Kitchen



About two stems worth each of fresh Tarragon and fresh Savory.  I’m not sure how exactly to describe the amount, but each of them seems to come in the package as a series of about three inch stems with the leaves on them.

Finally, if you aren’t serving the stew over rice, you may want to add about three lbs of potatoes in the pork stew, instead.

This recipe serves about 10-12 quite nicely.



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