Pork and Fennel Stew

Pork and Fennel Stew
  • 4 servings
  • 0:15 Preparation
  • 0:50 Cooking
  • 1:05 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 1 lb
    (454 g)

    cubedpork shoulder

  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1

    small onion, sliced thin

  • 1

    fennel bulb, cubed (and the greens minced)

  • 4

    carrots, cut into sticks

  • 1/2 cup
    (125 mL)

    dry white wine

  • 1/2 cups
    (125 mL)

    vegetable or chicken broth

  • 19 oz
    (540 mL)

    tomatoes, drained

  • Salt and freshly ground pepper to taste


Dredge cubed pork in flour, shaking off excess.

Heat oil on medium-high heat in a pan with a heavy bottom. Brown pork and onion for 3-4 minutes. Add fennel, carrots, wine, broth and tomatoes and bring to a boil. Cover and simmer on low for 30-45 minutes. Season to taste.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007