Family Friendly

Rich and Hearty Pork Stew

This is a gutsy pork stew for a night when you just need comfort and warmth. It's cram-packed with herbs, wine, rich pork meat and tonnes of flavour.

Easy
4
5 - 10 mins prep
1 hour, 15 mins cook

500g trim pork leg rump steaks, diced

2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water


Ingredients

500g trim pork leg rump steaks, diced

2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water


Nutrition

No items found.
01
Preheat oven

Preheat the oven to 170°C

01
02
Brown the pork

Place the oil in a pan and add the pork to brown on all sides. Place in a casserole dish.

Add the chorizo sausage to the casserole.

02
03
Prepare the sauce

Add the onion and garlic to the pan and cook until the onion is soft.

Add the red wine, chicken stock, chickpeas and kidney beans, and bring to the boil. Pour mixture over the pork.

Add the rosemary and cover.

03
04
Bake

Place in the oven for 1 hour, or until the pork is tender.

04
05
Make a paste

Mix the corn flour and water together to make a paste. Mix into the stew, and cook for a further 5-10 minutes.

05
Learn more about oven-baking
Learn more about Bake

Related Recipes

view all
Family Friendly

Rich and Hearty Pork Stew

This is a gutsy pork stew for a night when you just need comfort and warmth. It's cram-packed with herbs, wine, rich pork meat and tonnes of flavour.

5 - 10 mins prep | 1 hour, 15 mins cook
Easy
4

500g trim pork leg rump steaks, diced

2 Tbsp olive oil
2 small chorizo sausages, diced
2 onions, peeled and chopped
2 tsp minced garlic
1 cup red wine
1 teaspoon rosemary sprigs (or dried rosemary)
2 cups chicken stock
1 x 400g tin of chickpeas
1 x 400g tin of red kidney beans
½ cup of parsley, chopped
2 tsp corn flour
2 Tbsp water


01
Preheat oven

Preheat the oven to 170°C

02
Brown the pork

Place the oil in a pan and add the pork to brown on all sides. Place in a casserole dish.

Add the chorizo sausage to the casserole.

03
Prepare the sauce

Add the onion and garlic to the pan and cook until the onion is soft.

Add the red wine, chicken stock, chickpeas and kidney beans, and bring to the boil. Pour mixture over the pork.

Add the rosemary and cover.

04
Bake

Place in the oven for 1 hour, or until the pork is tender.

05
Make a paste

Mix the corn flour and water together to make a paste. Mix into the stew, and cook for a further 5-10 minutes.