Pork and vegetable stew

    (16)
    2 hours 20 min

    This is the perfect winter stew. Pork loin is simmered with potatoes, green pepper, broccoli, leeks and red wine. Serve with fresh crusty bread to mop up the juices.


    17 people made this

    Ingredients
    Serves: 6 

    • 1 tablespoon vegetable oil
    • 450g pork loin, diced
    • 265g finely chopped cabbage
    • 4 medium potatoes, peeled and cubed
    • 1 green pepper, seeded and chopped
    • 175g broccoli florets
    • 12 Brussels sprouts
    • 3 spring onions, chopped
    • 4 leeks, chopped
    • 3 cloves garlic, finely chopped
    • 1/4 teaspoon dried thyme
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • 125ml red wine
    • 2 litres water
    • salt and pepper to taste

    Method
    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Heat oil in a large soup pot over medium-high heat. Add diced pork and fry until browned on all sides.
    2. Add cabbage, potatoes, green pepper, broccoli, Brussels sprouts, spring onions, leeks and garlic. Season with thyme, basil and oregano. Pour in the red wine and water.
    3. Cover and simmer over low heat for 2 hours, until everything is tender. Season to taste with salt and pepper before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (15)

    by
    4

    I was looking for another stew/soup to use brussel sprouts in. I made a few adjustments when making it: I marinated the pork loin for 30 minutes before browning. Scooped the pork out of the pot and sauteed the onions, leeks, garlic and cabbage in butter for 5-7 minutes then deglazed them with a lager style beer. Let that cook off for a minute and then added a mixture of chicken and beef broth. I omitted the green pepper, as I felt it threw off the beautiful balance between the cabbage family and the lily family. Added frozen broccoli and cauliflower, brussel sprouts and spinach to the mixture as I was adding the pork back in. Dropped the potatoes in within the last 30 minutes of cooking, they gave it a really creamy consistency. Served this with a nice crusty French bread and lots of butter as I felt I got my vegetable quota in with this stew, YUM! Thank you Colleen for sharing your recipe.  -  11 Oct 2009  (Review from Allrecipes US | Canada)

    by
    4

    What a great, healthy recipe! However, I did notice some issues here. First, it took me 45 minutes to chop everything up, as opposed to the 20 minute prep time listed. Also, this recipe makes a LOT more than 6 servings! Still, it's a good recipe. I used chicken breast in place of the pork, and was generous with the spices and wine...came out tasting great!  -  03 Sep 2009  (Review from Allrecipes US | Canada)

    by
    4

    My finicky family loved this recipe. Yes, it is bland, so I too improvised. I used mushroom soup and added half a bag of frozen spinach. Also added a teaspoon of seasoned salt and about a cup of shredded, cheddar/monterey jack cheese. Great, easy recipe for personalizing to your family's preference. This one can take almost any variation!  -  18 Jan 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate