Pork And Mustard Stew

• 2 tablespoons butter
• 2 pounds boneless pork shoulder cut into 1-inch cubes
• 2 onions diced
• 4 cups vegetable stock
• 1 2/3 pounds potatoes peeled and cut into chunks
• 1 pound carrots peeled and thickly sliced
• 3 tablespoons mustard according to taste
• 1/2 green cabbage chopped
• 1/2 cup heavy cream
• 2 tablespoons cornstarch mixed with 1/4 cup water
• cress Salad, snipped, for garnish, optional

1. Melt the butter in a Dutch oven on medium heat. Cook the pork in batches for 5 mins, turning. Remove from the pan. Add the onions and cook for 5 mins. Return the pork to the pan. Add the stock and bring to a boil. Reduce heat to medium and cook for 20 mins, stirring occasionally.
2. Add the potatoes, carrots and mustard and cook for 15 mins. Add the cabbage and cream and season with salt and black pepper. Cook for 5 mins. Stir in the cornstarch mixture and simmer for 2 mins. Garnish with the cress, if desired.

butter, pork shoulder, onions, vegetable stock, potatoes, carrots, mustard according, green cabbage, heavy cream, cornstarch, cress salad

Taken from www.yummly.com/recipe/Pork-and-Mustard-Stew-1403299 (may not work)