Measurements

• 2 Bay Leaves
• 4 cups Beef Broth
• 3 Carrots
• 1/4 cup Flour
• 4 cloves Garlic
• 2 tbsp Oil
• 1 tsp Pepper
• 2 lbs Pork Shoulder
• 4 Potatoes
• 1 tsp Salt
• 1 tsp Thyme
• 2 tbsp Tomato Paste
• 2 tbsp Vegetable Oil
• 1 tbsp Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Heat the oil in a large pot over medium heat.
• Add the pork shoulder chunks and brown on all sides.
• Remove the pork and set aside.
• In the same pot, add the chopped onion and garlic, and sauté until softened.
• Stir in the flour and cook for 1-2 minutes.
• Gradually add the beef broth, stirring constantly to avoid lumps.
• Add the tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper.
• Return the pork to the pot and bring to a boil.
• Reduce the heat to low, cover, and simmer for 1 hour.
• Add the carrots and potatoes, and continue to simmer for another 30 minutes, or until the vegetables are tender.
• Remove the bay leaves before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.