Pork and Root Vegetable Stew

Pork and Root Vegetable Stew
  • 4 servings
  • 0:25 Preparation
  • 4:10 Cooking
  • 4:35 Total Time


Add all
  • 1 1/2 lb
    (680 g)

    boneless loin end pork chops, cut into 1 in. (2.5 cm) cubes

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1

    onion, sliced very thin

  • 2

    carrots, peeled and sliced

  • 2

    small parsnips, peeled and cut up

  • 1/2

    turnip, cut up

  • 2

    sweet potatoes, peeled and cut into wedges

  • 3 cups
    (750 mL)

    chicken broth

  • 2

    garlic cloves, minced

  • 5

    sprigs thyme

  • Salt and pepper to taste


In a skillet, heat oil over medium heat and brown meat on all sides.

Transfer meat to slow cooker.

In the same skillet, cook vegetables 3 - 4 minutes in a bit of oil and add to slow cooker.

Add chicken broth, garlic and thyme.

Cook on medium setting for 4 hours.

Remove sprigs of thyme and serve immediately.

Source: Académie Culinaire

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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