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Pork and vegetable stew recipe

Pork and vegetable stew recipe

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  • Recipes
  • Dish type
  • Main course
  • Stew and casserole
  • Vegetable

This is the perfect winter stew. Serve with fresh crusty bread to mop up the juices.

20 people made this

IngredientsServes: 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

MethodPrep: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.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (15)

by Jessica Paige

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

by Towerofshelly

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

by Julie Hamilton Batura

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

One Pot Pork Vegetable Stew (Easy Recipe)

Who likes to cook after long day of work? Me. not. Definitely not. I remember the time when I had 9 till 6 full time job. After long and exhausting work day, I would go back home at 7 pm and cooking would be the last thing on my mind. I would sure want to eat though, but the idea of spending a precious hour prepping meal was not very exciting to me. That's why I never made complicated recipes or even the recipes that had multiple ingredients. Many times I would make bulgur porridge with an egg for dinner. Sounds fancy, right?:)) At that time I didn't know many recipes and I didn't bother to search for them.

Everything changed when I became a mom. As any other mom, I want my children to eat good. But there are days when the time is not on my side, yet the dinner has to be prepared. That's why I love this Ukrainian style One Pot Pork Vegetable Stew. It's vibrant, delicious and can be thrown together in 30 minutes or so. Also, everything can be prepared in one pot. It's a perfect tasty and nutritious meal for busy weeknights.

Pork tenderloin works best for this dish, it has a little bit of fat, so the meat always comes out juicy.

This One Pot Pork Vegetable Stew is a typical Ukrainian dish and every homemaker knows how to do it. In Ukraine, we typically don't use a lot of vegetables in this stew, but I love how colorful it came out with bell peppers and carrots. I get hungry even by looking at the pictures.

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Galician Pork and Vegetable Stew

Place garbanzos in large bowl. Add water to cover by 2 inches. Let soak overnight. Drain.

Step 2

Place pork ribs, ham, ham shank, chorizo, steak, and pancetta in heavy large pot. Add 16 cups water. Bring to boil. Add garbanzos and leeks. Reduce heat to medium-low, cover partially, and simmer until garbanzos are tender, adjusting heat as needed to maintain active simmer, about 1 hour. Add potatoes and kale simmer until potatoes are tender, 40 to 50 minutes.

Step 3

Using slotted spoon, divide meats, vegetables, and broth among 8 large bowls.

What to Drink

Step 4

The rich stew needs a big red wine. José recommends a Ribera del Duero from northern Spain, like the Bodegas Alejandro Fernández 2006 'Pesquera' Tinto ($34). The Zarus 2004 Barrica ($15) would also be a good choice.

How would you rate Galician Pork and Vegetable Stew?

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  • 1 tbsp (15 mL) all-purpose flour
  • 1 tsp (5 mL) dried thyme leaves
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) each rosemary and pepper, dried and crumbled
  • 2 tbsp (25 mL) vegetable oil
  • 1 Ontario Pork Tenderloin, about 12 oz, cut into 1-inch cubes
  • 1 Ontario Onion, chopped
  • 2 cloves Ontario Garlic, minced
  • 2 cups (500 mL) sodium-reduced chicken broth
  • 1 medium Ontario Sweet Potato, peeled and cubed (1/2-inch)
  • 2 Ontario Parsnips, peeled and chopped
  • 2 tbsp (25 mL) fresh Ontario Parsley, chopped

Combine flour, thyme, salt, rosemary and pepper toss pork in mixture. In Dutch oven or large saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add pork and cook until lightly browned, about 5 minutes. Remove to plate.

Add remaining oil to pan. Stir in onion and garlic cook until lightly softened, about 3 minutes. Stir in broth and bring to boil. Add sweet potato, parsnips and pork cover and bring to boil. Reduce heat and simmer until pork and vegetables are tender, about 25 minutes. Serve sprinkled with parsley.

Nutritional Chart

Nutrition information per portion


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by


Trim pork of all visible fat and then cut in 1-inch pieces. Sprinkle pork with ¼ teaspoons of the salt and the pepper. Toss with the flour until coated.

Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat. Shake excess flour from pork and add ½ to pan. Cook until browned, turning pork often, about 3 minutes. Remove to a plate. Repeat with remaining oil and pork.

Reduce heat to medium and add onoin to sauté pan. Sauté until softened and light brown, about 5 minutes. Stir in garlic and cook 1 minute. Add pork, thyme, rosemary, cider, remaining ½ teaspoons salt and one cup of the water. Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.

Add carrots, red and sweet potatoes, turnips and remining 1 cup water. Bring to a boil, reduce heat, cover and simmer until vegetables are tender. Remove 1 cup vegetables with broth. Put in a food processor or blender with the mustard and purée until smooth. Gently stir into stew.

CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner. Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.

Brown meat and sauté onions and garlic in oil as directed. While these are browning, prepare the vegetables and put in bottom of crockpot. Add the browned onion and garlic and then the meat (on top). Sprinkle seasonings over all. Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.

About 15 minutes before serving, check the amount of liquid in the stew. Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired. Thicken with puréed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.

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