Pork Shoulder & Mushrooms Red Wine Stew
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Pork Shoulder & Mushrooms Red Wine Stew

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Level

moderate

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Cooking

93 min

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Preparation

120 min

Ingredients

Servings

6
Pork Shoulder Butt
cut into 2 inches
1 kg
Red Wine
200 ml
Chicken Stock
500 ml
Plain Flour
2 tbsp
Carrot
chopped
100 g
Onion
chopped
100 g
Celery
chopped
100 g
Apple
chopped
200 g
Brown Swiss Mushrooms
cut into halves
300 g
Tomato Paste
170g, tin
1 can
Bay Leaves
2
Worcestershire
2 tbsp
Olive Oil
3 tbsp
Salt
to taste
Pepper
to taste

How to cook

Start cooking

  • Sear and brown pork shoulder in a Dutch oven pot heated with olive oil.
  • Season to taste with salted and pepper. Set seared pork shoulder aside.
  • In the same pot saute onions, carrots and celery. Add in swiss brown mushrooms and chopped apples, saute for another 2-3 minutes.
  • Add tomato paste, Worcestershire, plain flour, salt and pepper to taste.
  • Deglaze the pot with red wine.
  • Add the seared pork shoulder back to the pot and mix well.
  • Add chicken stock and bay leaves.
  • Bring to boil and cover pot with lid, place the Dutch oven pot in a 160 °C oven and cook for 1.5 hours.
  • Serve once pork shoulder becomes tender.
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