Friday Nights-In: An Autumnal Stew

by Jiawen Ngeow on January 19, 2011

Post image for Friday Nights-In: An Autumnal Stew

Right, it isn’t autumn but I first made this stew during that time and got hooked ever since. By the end of the cooking time, the onions basically meld into the soup, adding a savoury-sweetness, while the meaty flavour of the pork adds a certain depth to the soup. Just look at that colour..

The recipe is loosely adapted from here

- 300g pork meat/bones for stewing, cubed

- 2 apples, cubed

- 2-3 sweet potatoes, cubed

- 1 onion, sliced

- 1 carrot, cubed

- spices: ground cumin, rosemary (whatever floats your boat, I ran out of cumin)

- 4 T flour

- ground pepper,salt

  1. Heat the oil, add the meat and give it a nice sear.
  2. Add the onions and carrots. Let it swat for a few minutes.
  3. Add the flour and heat it until it is cooked through.
  4. Add the rest of the ingredients.
  5. Top it up with chicken stock/water – just enough to cover everything.
  6. Stew until the meat is tender, vegetables are soft, and the soup is richly coloured. (About 2hrs)
  7. Season to taste.

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: