Recipe
Pork and Red Wine Stew
Pork and Red Wine Stew
Ingredients:
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4 Chorizo Cooking Sausages
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2 Cloves Garlic
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2 Sprigs Rosemary
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1 tsp Paprika
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4 Carrots
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4 Sticks Celery
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200 ml Red Wine
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300 ml Beef Stock
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1 Can Butter Beans
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1 Can Kidney Beans
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1 Large Courgette
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10 Cherry Tomatoes
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1 ½ Mugs Worth of Cooked Pork
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Handful of Parsley
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Crusty Bread to Serve
Method:
- Heat a large casserole pot and add some oil. Chop the chorizo into bite size chunks and begin to cook with the garlic, rosemary and paprika. Once nicely coloured, chop the carrot and celery into bite size chunks and add to the pot, fry until they begin to soften.
- Pour in the wine and allow to reduce by half. Now add the beef stock, butter beans and kidney beans and cook on a simmer for 15 minutes.
- Chop the courgette equal sizes to the other veg and add, along with the halved tomatoes. Stir in the cooked pork and bring to temperature. Remove the rosemary sprigs and add the chopped parsley. Test the seasoning and serve with crusty bread-brilliant for dunking!
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