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Growing up, my grandma's neckbone stew was always a comforting favorite. I've tweaked her recipe over time, perfecting this hearty, soul-warming dish. Rich, tender meat falls off bones, mingling with chunky veggies in a savory broth. Perfect for chilly evenings or when you're craving something deeply satisfying. This stew takes time, but minimal effort - just let flavors meld while simmering. Trust me, your patience will be rewarded with bowls of pure comfort.
Ingredients for Delicious Neckbone Stew
- Pork neckbones: Rich in flavor and collagen, they add depth to the stew and become tender with slow cooking.
- Onion: Provides a savory base flavor and sweetness when caramelized, enhancing the overall taste of the stew.
- Garlic: Adds a pungent aroma and robust flavor, complementing the pork and vegetables in the stew.
- Chicken broth: Infuses the stew with savory notes and adds moisture to prevent it from becoming too thick.
- Canned diced tomatoes: Brings acidity and a hint of sweetness, balancing the richness of the pork and vegetables.
- Potatoes: Act as a natural thickener and add heartiness to the stew, soaking up the flavors of the broth.
- Carrots: Provide natural sweetness and a pop of color, adding texture and nutrients to the stew.
Read more: Mulligatawny Stew
Essential Tools for Making Neckbone Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Knife: Needed for chopping the onion, garlic, and preparing the vegetables for the stew.
- Cutting board: Provides a stable surface for chopping and prepping ingredients safely.
Neckbone Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Pork neckbones
- 1 large Onion chopped
- 3 cloves Garlic minced
- 3 cups Chicken broth
- 2 cups Diced tomatoes canned
- 2 cups Potatoes peeled and cubed
- 2 cups Carrots sliced
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
- 1 tsp Paprika
Read more: Autumn Stew Recipe
Instructions:
- 1. Rinse the pork neckbones under cold water and pat dry.
- 2. In a large pot, heat some oil over medium heat. Add the neckbones and brown on all sides.
- 3. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent.
- 4. Pour in the chicken broth and diced tomatoes. Bring to a boil.
- 5. Add the potatoes, carrots, salt, pepper, and paprika. Reduce heat to low and simmer for about 2 hours, or until the meat is tender and the vegetables are cooked through.
- 6. Taste and adjust seasoning if necessary. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Hasenpfeffer Stew Recipe
Tips for Making Neckbone Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed and let it cool completely.
- Store it in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer it to a freezer-safe container or resealable bag.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Pork neckbones are a great source of collagen, which helps create a rich and flavorful broth when cooked low and slow in stews like this one.
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