Stew

Ingredients

• 500 gpork
• 500 mltomato juice
• 500 gbeef brisket
• 100 gbacon
• 3–4thick sausages
• 5medium onions
• 2 tablespoons (30 ml)tomato purée
• to tastesalt
• to tasteground black pepper
• 240 ml (1 cup)bone broth

Instructions

1. 1

   Brown the meats

   Cut the bacon into large cubes, the sausages into pieces and the beef brisket into small cubes. Put them in a casserole and cook, stirring constantly so they do not catch, until well browned. Take the casserole off the heat.

2. 2

   Slice the onions

   Cut the onions into curved slices that are not too thin.

3. 3

   Add pork and broth

   Return the casserole to the heat and add the pork and onions. When they begin to sizzle, pour in 240 ml of bone broth.

4. 4

   Season and simmer

   Let the mixture come to the boil a few times, then season with salt and ground black pepper. Stir in the tomato purée and tomato juice.

5. 5

   Bake the stew

   Put the casserole in the oven on a low heat. If it needs more liquid, add a little extra broth or warm water.

6. 6

   Serve hot

   After 20 minutes, take the casserole out of the oven and serve the stew hot.

What is this stew?

Stew is a broad family of dishes in which ingredients cook together in liquid until their flavours mingle. This version uses pork, beef, bacon and sausages with onions and tomato, for a particularly substantial result.

Its mix of meats and tomato sauce makes it a hearty, rustic meal. The method starts by browning the meat, then finishes with a low oven cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 58g protein, 19g carbs, 68g fat.

The pork, beef, bacon and sausages provide most of the protein and fat, while the onions and tomato juice contribute some carbohydrates. Serve a moderate portion with vegetables or salad, and choose a modest amount of bread, rice or potatoes to balance the plate.

Why brown the meat first?

Bacon, sausages and beef: cook them together while stirring so they colour without sticking to the casserole. Browning builds savoury flavour in the base of the dish.

Pork: add it with the onions after the first meats have browned. This follows the recipe’s order and gives the onions time to soften in the rendered fat.

Building the tomato sauce

Tomato purée: stir it in with the tomato juice after seasoning, so it can blend into the cooking liquid.

Bone broth: use it to deglaze the casserole after the pork and onions begin to sizzle. Add a little more broth or warm water during cooking if the mixture looks too dry.

Low oven cooking

Once the tomato and seasoning are in, the casserole moves to a low oven. The recipe does not specify an oven temperature, so use a low setting and keep an eye on the liquid rather than letting it boil away.

The method says to take the dish out after 20 minutes. Check that the pieces of meat are cooked through before serving; if they need longer, continue cooking and check again.

Texture and doneness

The finished sauce should be hot and cohesive, with the tomato juice and purée coating the meat. Add liquid sparingly if it thickens too much, so the stew does not become watery.

Cutting the brisket and pork into small, even pieces helps them cook at a similar rate. The recipe calls for large bacon cubes and sausage pieces, which give the stew a chunkier texture.

What to serve with it

Serve the stew hot, as directed. Bread is useful for the tomato sauce, while boiled potatoes or plain rice make a simple, filling accompaniment.

A crisp green salad or steamed vegetables can add a fresh contrast to the rich meat and sauce.

Recipe notes & tips

• Stir continuously while the first meats brown to help prevent them catching.
• Cut the brisket and pork into similarly sized small pieces for more even cooking.
• Slice the onions thickly enough to hold their shape during cooking.
• Keep extra broth or warm water nearby in case the sauce reduces too much.
• Check the meat is cooked through before serving, especially if the oven is set very low.

Variations

• Add root vegetables: Include chunks of carrot or parsnip for a more vegetable-rich stew.
• Use smoked paprika: Stir a little in with the seasoning for a smoky note.
• Choose milder sausages: Use less spicy sausages for a gentler flavour.
• Add herbs: Use a little thyme or bay leaf while the stew cooks, then remove the bay leaf before serving.
• Serve with mash: Spoon the stew over mashed potatoes to make a more substantial plate.

Common mistakes to avoid

• Crowding the casserole: Brown the meat in batches if needed so it colours rather than steams.
• Letting the meat catch: Stir constantly during the initial browning and lower the heat if the bottom starts to stick.
• Slicing onions too thinly: Cut them into thicker curved slices so they do not disappear into the sauce.
• Adding too much liquid: Add extra broth or warm water a little at a time if the stew needs it.
• Relying only on the stated 20 minutes: Check that the meat is cooked through and continue cooking if necessary.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or broth if the sauce has thickened.

Frequently asked questions