Description
A delicious, family-friendly stew, perfect for feeding a crowd and easy to pre-prepare
Syn-free
Ingredients
Scale
- 500 g pork loin steaks (fat removed, or 1 pork fillet (approx 400-500g), chopped up into smallish chunks)
- 2 onions (finely chopped)
- 4 cloves garlic (finely chopped)
- 3 large carrots (diced into chunks about 1cm across)
- 1 tbsp smoked paprika
- 1/2 tbsp cumin
- 700 ml chicken stock
- 4 sprigs fresh rosemary
- 4 bay leaves
- 3 tins cannellini beans (drained)
- for the herb paste: 10g mint (10g tarragon, 20g parsley, zest of 1 orange, 1 clove garlic)
- salt & pepper
- low calorie cooking spray/spray oil
Instructions
- Pre-heat the oven to 160c
- In a large, oven-friendly casserole dish with a lid, spray the bottom with low calorie cooking spray or spray oil, and fry the onion gently for 5 minutes
- Pop the chopped pork in, and keep frying on a gentle heat. Add in the chopped garlic.
- Stir through the carrot, smoked paprika and cumin
- Pour in the chicken stock, bring up to a simmer, and add in the rosemary and bay leaves.
- Pour in the chicken stock, bring up to a simmer, and add in the rosemary and bay leaves.
- Add in the drained cannellini beans, season with salt and pepper and give everything a good stir.
- Cover with the lid, and oven-bake for 1 hour.
- While this is cooking, prepare the herb paste. If you have a mini chopper, then blend together the mint, tarragon, parsley, orange zest and garlic. If you don’t have a mini chopper, then just chope it all as finely as you can by hand.
- Once your casserole has been cooking for an hour, bring it back up onto the heat on top of the stove and bring to a fast simmer. Fish out the bay leaves and rosemary stalks (to discard) and stir through the herb paste.
- Serve.
Notes
I served this with baby new potatoes, asparagus and runner beans
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes