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–+ servings
Rustic Coppa Pork Stew

Rustic Coppa Pork Stew

Succulent braised coppa pork steaks simmered in a hearty stew with carrots, onions, corn, and potatoes.
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Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Course Dinner
Cuisine American
Servings 2 people
Calories 923 kcal

Equipment

  • 1 cutting board
  • 1 kitchen knife
  • 1 dutch oven
  • 1 glass dish
  • 1 large measuring cup
  • 1 large spoon

Ingredients
 
 

  • 1 yellow onion - coarsely chopped
  • 3 carrots - peeled and cut into 1-inch pieces
  • 1 stalk celery - coarsely chopped
  • 2 bay leaves
  • 3 cloves garlic - minced
  • 1 green onion - chopped
  • ¼ cup flat leaf parsley - chopped
  • 2 coppa steaks - well marbled
  • 1 tbsp kosher salt - coarse
  • 1 tbsp black pepper - coarse
  • 1 tbsp beef tallow
  • 1 tbsp tomato paste
  • 1 tsp fresh thyme leaves
  • 1 cup dry white wine
  • 1 quart chicken stock
  • 1 ear of corn - cut into 1-inch pieces
  • 6 small potatoes - Yukon gold, skin-on.

Instructions
 

  • Gather your ingredients. Wash and dry vegetables and peel the carrots.
    1 yellow onion, 3 carrots, 1 stalk celery
    Rustic Coppa Pork Stew - gather your vegetables
  • Coarsely chop the onion, celery, carrots, parsley, and green onion. Mince the garlic.
    Rustic Coppa Pork Stew - coarsely chop the onions, carrot, celery, green onions, parsley. Mince the garlic.
  • Generously salt and pepper the coppa steaks on all sides.
    2 coppa steaks, 1 tbsp kosher salt, 1 tbsp black pepper
    Rustic Coppa Pork Stew - rub course black pepper and kosher salt onto all sides of the meat.
  • Add tallow to a large pot or Dutch oven. Bring up to high heat on the stove. Move a rack to the lower portion of your oven, and pre-heat to 350℉.
    1 tbsp beef tallow
    Rustic Coppa Pork Stew - Add tallow to a large Dutch oven
  • Add the coppa steaks to the hot tallow. Make sure to keep some space between each steak for proper browning.
    Rustic Coppa Pork Stew - add steaks to the hot tallow. Keep space between each steak.
  • Fry until both sides are thoroughly browned.
    Rustic Coppa Pork Stew - brown the steaks on both sides.
  • Remove browned steaks to a glass dish.
    Rustic Coppa Pork Stew - remove browned steaks to a dish, and set aside.
  • Add the onion, carrot, and celery (mirepoix) to the pot. Sauté until tender.
    Rustic Coppa Pork Stew - add the mirepoix, and cook until tender.
  • Add the minced garlic. Sauté until fragrant.
    3 cloves garlic
    Rustic Coppa Pork Stew - add garlic, cook until fragrant
  • Add the tomato paste to the pot.
    1 tbsp tomato paste
    Rustic Coppa Pork Stew - add the tomato paste
  • Cook for a couple of minutes longer.
    Rustic Coppa Pork Stew - sauté for a few minutes
  • Add the chopped fresh thyme.
    1 tsp fresh thyme leaves
    Rustic Coppa Pork Stew - add the fresh thyme.
  • Add dry white wine to the pot to deglaze.
    1 cup dry white wine
    Rustic Coppa Pork Stew - add white wine to deglaze the pan. Scrape up all of the fond from the bottom of the pan.
  • Scrape any stuck bits (fond), incorporating into the sauce.
    Rustic Coppa Pork Stew - Allow wine to cook off briefly while you incorporate the fond into the sauce.
  • Add the browned coppa steaks and their juices back into the pot.
    Rustic Coppa Pork Stew - add the browned steaks with their juices back to pan.
  • Add just enough chicken stock to cover the steaks.
    1 quart chicken stock
    Rustic Coppa Pork Stew - add just enough chicken stock to cover the meat.
  • Add bay leaves.
    2 bay leaves
    Rustic Coppa Pork Stew - add a couple of bay leaves.
  • Cover and bake in the oven for two hours.
    Rustic Coppa Pork Stew - cover and add to a preheated oven.
  • After two hours, remove the lid. The sauce should be reduced and thickened. Carefully give it a stir, scraping up any stuck bits from the bottom of the pot. Add a little more chicken stock if necessary to keep it from burning.
    Rustic Coppa Pork Stew - after 2 hours, remove the lid.
  • Add potatoes and corn to the pot, and cook for about 30 minutes more with the lid removed.
    1 ear of corn, 6 small potatoes
    Rustic Coppa Pork Stew - Add the potatoes and corn, then return to the oven.
  • Add the chopped parsley and cook for another 15 minutes.
    1/4 cup flat leaf parsley
    Rustic Coppa Pork Stew - add chopped parsley and green onion.
  • Remove the pot from the oven. Add green onions. Rest for about 5 minutes before serving.
    1 green onion
    Rustic Coppa Pork Stew - cook until potatoes are tender.
  • Use a flat bottomed bowl for serving. Carefully add a steak to the bowl - the steak will be very tender! Top with some of the sauce, along with some corn and potatoes. This tastes wonderful served with some rustic Italian bread like Focaccia. Enjoy!
    Rustic Coppa Pork Stew

Nutrition

Calories: 923kcal | Carbohydrates: 90g | Protein: 72g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 4466mg | Potassium: 3186mg | Fiber: 12g | Sugar: 21g | Vitamin A: 16364IU | Vitamin C: 77mg | Calcium: 167mg | Iron: 7mg
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