Lou’s French Pork & Kielbasa Stew

Lou’s French Pork & Kielbasa Stew

• 12 oz pork tenderloin, cut into small chunks, seasoned with salt & white pepper

• 8 oz kielbasa sausage, quartered lengthwise and sliced thin

• 2 carrots, peeled and cut into chunks

• ½ red onion, small dice

• 5 cloves garlic, minced

• 8 oz small potatoes, quartered

• 2 tbsp olive oil

• 1 tsp herbes de Provence (dried)

• 4 cups chicken stock (prepared with Better Than Bouillon)

• ½ small Savoy cabbage, chopped finely

• 1 zucchini, quartered and sliced thin

• 2 sprigs fresh tarragon

• Extra chicken broth, as needed

• Salt and freshly ground white pepper, to taste

1. Brown vegetables & sausage: Heat oil in a heavy pot over medium-high. Add kielbasa, carrots, onion, and potatoes. Cook, stirring, until browned, about 5 minutes.

2. Aromatics: Stir in herbes de Provence and garlic. Cook 30 seconds until fragrant.

3. Build the base: Add 4 cups chicken stock, bring to a boil, then reduce to a gentle simmer. Cover and cook 10 minutes, until potatoes are tender and flavors are deep. Add more broth if mixture seems tight.

4. Add with cabbage: Stir in chopped Savoy cabbage, zucchini and tarragon. Cover and cook 5 minutes.

5. Finish with the pork: Nestle in pork tenderloin pieces and boil for 30 seconds. Cut the heat, cover and let the stew sit for 8-9 minutes, until the pork is cooked through.

6. Mash: With the back of a spoon, mash some of the potato to thicken the broth.

7. Serve: Remove tarragon sprigs. Adjust seasoning with salt and white pepper. Sprinkle some fresh chopped tarragon over the stew. Ladle into bowls and serve hot, ideally with crusty bread.