Irish pork stew
11
Points®
Total time: 4 hr • Prep: 20 min • Cook: 3 hr 40 min • Serves: 4 • Difficulty: Easy
Using pork neck adds lots of flavour and stays moist during slow cooking.
Ingredients
Pork scotch roast, raw
650 g, cut into 3cm pieces
Olive oil
2 tsp
Brown onion
2 medium, chopped
Celery
1 stick(s), chopped
Ground paprika
1 tbs, sweet
Ground cumin
2 tsp
Garlic powder or flakes
1 tsp
Draught beer
1 cup(s), (250ml) guinness
Chicken stock
½ cup(s), (125ml)
Carrot(s)
1 large, chopped
Canned cannellini beans, rinsed, drained
1 400g can
Fresh flat-leaf parsley
¼ cup(s), to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Heat oil in same pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add paprika, cumin and garlic powder and cook, stirring, for 1 minute or until fragrant. Add beer, stock and carrot and bring to the boil. Place vegetable mixture in cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
3
Add beans and cook, uncovered, on high for 20 minutes or until heated through. Sprinkle with parsley to serve.
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