Pork and Leftover Red Wine Sauce Stew

So, I have made clean out the freezer stew, clean out the fridge stew, and clean out the cabinet stew.  Well, this is all of the above.

Tuesday night I made Flat Iron Steak with Red Wine Sauce for my uncle.  Thursday I made Tri Tip with Red Wine Sauce and for one of the sides baked red potatoes and carrots drizzled with olive oil and sprinkled Italian Seasoning for my cousin.  Friday I was back at my uncle’s and had the leftover wine sauce from Tuesday and Thursday and the leftover vegetables.  I put all of this in a crock pot along with beef broth, French Onion soup.  I tossed chopped, boneless pork in flour and quickly fried in a pan with olive oil.  Since I was short on time and was given 5 minutes to finish, I turned the heat to high and ended up burning some of the pork.  It all went into the crock pot, burned pieces and all.  The crock pot was turned on low while we were away, when we got back around 2 hours later, I turned the heat up to high and let it sit another 3 hours.  The stew turned out really good.  I was told the small amount of burned pork gave the stew a good flavor.  Cool!  I don’t plan on burning too many dishes just to find out what else the flavor could add to.

Approximate measurements.

Leftover baked carrots and red potatoes with olive oil and Italian seasoning. (leftovers from the fridge)

2 Cups Red Wine Sauce from both Flat Iron and Tri Tip Steak recipes. (leftovers from the fridge)

2 lbs Boneless Pork Stew Meat quickly browned in vegetable oil (freezer)

10 ½ oz can Beef Broth (cabinet)

10 ½ oz can French Onion Soup (cabinet)