We’ve had a few days of cool weather recently. So why not use this as an excuse to have some warming stews? This stew is perfect for cool Autumn nights, and great with some bread too!
– 2 tsp olive oil
– 750g pork shoulder, cut into cubes
– 2 tbsp plain flour
– 1 onion, chopped
– 2 carrots, peeled and chopped
– 2 sticks celery, chopped
– 2 garlic cloves, crushed
– 230g tin chopped tomatoes
– 1 bay leaf
– 1 tsp thyme leaves
– 1 chicken stock cube
To start off, preheat your oven to 150C or gas mark 2.
Now take half the olive oil and put it into a large pot and keep on a medium heat.
Take your pork cubes and dust them in flour, now throw into the pan and brown all sides.
Now, add the rest of the remaining oil to the pot, along with the vegetables and cook for 10 minutes.
Return the pork to the pan with the garlic, tinned tomatoes and herbs. Make 500ml of chicken stock and pour 2/3rds of it into the pot and bring to the boil for 20 minutes.
Transfer all of this to an oven-proof casserole dish and put the lid on. Leave to cook in the oven for 2 hours.
Take out of the oven and let it sit for 10 minutes.
Once you’re ready, ladle your stew into bowls with some broken up baguette to mop up the juices.