Friday, March 02, 2018


It has been snowing non-stop for a few days now, and that calls for comfort food. This lovely and wholesome stew has all the necessary ingredients for a delicious warming meal - seared pork, caramelised onions, and lots of vegetables and spices. As the stew is cooked for an hour, the meat will be fork tender, and the veggies will be soft and delicious.
Because the stew starts by searing the seasoned cubes of pork, make sure you take the time to cook the meat in a few batches, 3-5 minutes per batch, and not to overcrowd the pan. If you do, the meat won’t sear properly, and will start to almost steam in all the released liquid. Yes, cooking it in batches will take longer, but it is very well worth it.

600 grams pork loin, cubed
4 tablespoons extra virgin olive oil
1 large onion, diced finely
2 cloves of garlic, minced
400 grams champignon mushrooms, chopped
300 grams carrots, chopped
500 grams fresh tomatoes
1 ½ teaspoon salt
1 ½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika
750 ml vegetable stock

Cut the meat into bite-size pieces, dice the onion, mince the garlic, and clean and chop the mushrooms and the carrots. Peel the tomatoes, and chop them up roughly, as well. Pat the pork cubes dry, then generously season with salt and pepper. Heat a large, heavy-bottomed pot over medium-high heat. Pour in 2 tablespoons of the oil, and sear the meat in a few batches, making sure you do not overcrowd the pot. When the meat is seared, remove it from the pot, and place it a covered container in a warm spot.
Add the remaining oil to the pot, and add in the onion. Cook it, stirring often, until it becomes caramelised and fragrant. Add in the carrots, and cook for another 5-10 minutes, until it becomes soft. Add in the garlic, and cook for only a minute, then add in the mushrooms, and cook until all the liquid they release evaporates, about 10 minutes or so.
Return the seared meat into the pot, add in the tomatoes, remaining spices, and half of the vegetable stock. Cook the stew, stirring from time to time, adding the rest of the stock as you cook, for about an hour and a half or so. Finally, taste the stew and adjust the seasoning, then serve hot, with crusty bread and a salad of your choice. Yields 6 servings.

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