This is my version of Swedish stew “kalops” with the addition of just a small amount of wine for additional flavor. This was our Sunday dinner today and was very well received by the family. I thickened the gravy slightly with corn starch and served boiled potatoes, fruit salad with Creamy citrus dressing and hot kaiser rolls. Excellent!  

Ingredients:
6  servings

• 2 lb. boneless pork roast
• 1 large yellow onion, diced
• 2 garlic cloves, crushed
• 4 bay leaves
• 6 carrots sliced
• 2 T honey
• 3 T beef bouillion (Better Than Bouillion brand)
• 1/4 C red wine (drinking wine)*
• 2 1/2 C water
• salt/black pepper to taste

Do this:
Cut pork into 1″ cubes and brown small amounts at a time in an oiled frying pan adding honey occasionaly to help with the browning of the meat. Saute onion and garlic in dutch oven until onions are translucent. Add browned pork and rest of the ingredients except carrots, cover and simmer over low heat for 1-2 hours.  Add sliced carrots last 30 minutes. Thicken gravy with corn starch if desired. Serve with boiled potatoes and salad.

*I do not use “cooking” wine… if you can’t drink it than why would you want to use it in your food

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