Autumn Stew
A slow-braised beef and pork stew loaded with root vegetables, sharpened with apple and rounded out with honey — built to be eaten with boiled potatoes and good bread.
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.
Notes
- Freezes well for up to 3 months — thaw overnight in the fridge before reheating gently on the stove.
- No swede on hand? Turnip works as a substitute, though it's a touch sharper in flavour.
- Leftover stew often tastes even better the next day, once the flavours have had time to settle.
Nutrition
Calories: 426kcalCarbohydrates: 19gProtein: 23gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 89mgSodium: 728mgPotassium: 806mgFiber: 4gSugar: 10gVitamin A: 10302IUVitamin C: 16mgCalcium: 63mgIron: 2mg
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