Give me a simple stew recipe please

Awesome

But I need it to cook faster

Like 2-3 hours.

Pork is already cooked

In a saute pan with a little oil, add one medium sliced onion and caramelize it in the oil, with a couple of heaping spoons of AP flour, added and cooked for a few minutes, until slightly browned, as the onions are getting where they should be.

To an ovenproof dish add the onions/flour mixture, the leftover pork roast (I'd add it whole if it still is), 1/2 cup of diced celery, 3 or 4 carrots, peeled, sliced and cut into 3/4 inch smallish pieces. Add five or six new potatoes, scrubbed clean, eyes removed and cut into pieces a little larger than the carrots. I like to leave the skins, byt you can peel them if you like.

Now, add a can of beef broth, 1 Tablespoon of Better than Bouillion (Beef) paste and some minced garlic. If you have any, add a little ranch dressing powder, Taste for salt ans add it if needed. Add a half teaspoon of black pepper.

Add a splash of red wine if yu like.

Cook (covered) at 350 degrees until the carrots are fork tender (maybe 30 - 40 minutes). During the cooking, the roast will get even more tender and a borwn flour, better than bouillon, and broth gravy should form.

IF your gravy is not thick enough when the carrots are tender, you can remove all of the vegetables and pork then reduce it to a thickness you like, or stir a Tablspoon of corn starch in a quarter cup of cold water and then add this to thicken your gravy.

I will take the flack for this, but if the gravy isn't brown enough, add 1, 2, or 3 teaspoons of Kitchen Bouquet to make it pretty. Try one, then a second, then a third, with the understanding that it can make the gravy too brown if you add too much.