Description
Flavoursome pork stew, makes a change from chicken and beef. Packed with protein to keep us full.
Ingredients
Scale
2 tsp rapeseed oil
500g lean pork, cubed
1 large onion, thinly sliced
2 cloves garlic, crushed
1 leek, thinly sliced
10g plain flour
150g mushrooms, sliced
2 tsp Dijon mustard
1 vegetable stock cube, dissolved in 400ml water
1 x 400g tin butterbeans, drained
Instructions
- Heat the oil in a saucepan and add the pork. Stir-fry for 3-4 minutes until brown then add the onions, garlic and leek.
- Stir-fry for another 3-4 minutes, until softened.
- Sprinkle with the flour and mix well, ensuring everything is evenly coated.
- Add the mushrooms, stir in the mustard and the stock, stirring constantly to bring to a gentle boil.
- Turn the heat down to low, cover with the lid and simmer gently for 1 hour – stirring occasionally and adding a little more water if required.
- Add the butterbeans, stir and simmer for another 10 minutes before serving.
Notes
Serve with potatoes, rice or couscous and green leafy vegetables or green beans (just add the calories).
- Prep Time: 15
- Cook Time: 80
Nutrition
- Calories: 179