After a fresh day outdoors an aromatic autumn stew tastes heavenly. Chilean Carmenere wines go wonderfully with this stew. Serve with boiled potatoes, good bread and butter.
Ingredients
- 400 g Beef roast i.e. beef and pork roasts
- 300 g Pork roast
- 300 g pork belly smoked
- 1 large onion
- 200 g swede
- 8 carrots
- 1 parsnip
- 1 tbsp butter
- 1 apple
Spices
- 2 sprigs of fresh rosemary
- 1 tablespoon tomato paste
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 tbsp whole green peppercorns
- 2 teaspoons salt
Instructions
- Peel and chop the onion. Put the pan on the stove and butter it. Start sautéing the onion in the pan.
- Cut the pork belly into small pieces and add them into the pot. Turn for 5 minutes and add the rest of the meat. Fry the meat to colour the surfaces.
- Add the spices to the pot and bring to the boil. Add enough water to cover the meat, increase the heat and cover with a lid.
- While the meat is cooking, peel and chop the swede, carrot and parsnip. Peel the apple, remove the core and chop finely.
- When the meat has cooked for half an hour, add the chopped vegetables. Stir well and simmer gently under the lid for an hour to soften the vegetables. Stir occasionally.
- Check the flavour and bring the autumn stew to the table. Let the pot sit under the lid for at least another 15 minutes before hitting into enjoyment.
Nutrition (values are an approximate guide)
Calories: 426kcal | Carbohydrates: 19g | Protein: 23g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 728mg | Potassium: 806mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10302IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 2mg
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Last Updated on September 2, 2022 by Flavorado
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