Pork and Pepper Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 400 g lean pork steaks (cut into strips)
- • 1 tin chopped tomatoes (400g tin)
- • 1 large onion (chopped)
- • 3 peppers (any colour)
- • 150 g green beans
- • 3 cloves garlic (peeled and crushed)
- • 1 tbsp paprika
- • 1 tbsp tomato puree
- • 1 tbsp balsamic vinegar
- • handful of fresh oregano
- • 2 chicken stock cubes
- • 500 ml boiling water (to make the chicken stock)
- • freshly ground black pepper
- • low calorie cooking spray
Preparation Steps
Spray the pan with low calorie cooking spray.
Fry the pork strips over a medium to high heat for 3-4 minutes, until sealed. Empty onto a plate and leave to one side.
Give the pan another spray of low calorie cooking spray and sauté the onions and peppers for 7-8 minutes, until soft.
Return the pork to the pan, and add the garlic and paprika and continue cooking for 1 minute, then add the tomato puree, tinned tomatoes, balsamic vinegar and stock.
Bring to the boil, then reduce the heat, cover and simmer for 30 minutes.
After 30 minutes, add the green beans and oregano.
Cook, uncovered for another 15 minutes, until the beans are tender.
Add a good grind of black pepper and serve with your choice of accompaniment. We love it with creamy mash!