Pork and red wine stew with porcini and chestnuts
Serves: 6
Prep time: 1 hrTotal time: 
Recipe photograph by Martin Poole
Pork and red wine stew with porcini and chestnuts
Hearty and super-satisfying – this warming one-pot is the ultimate comfort food. Use a gutsy red wine such as Cabernet Sauvignon to stand up against the robust flavours of pork and porcini. Serve with creamy mashed potatoes
Serves: 6
Prep time: 1 hrTotal time: 
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Nutritional information (per serving)
Calories
532Kcal
Fat
19gr
Saturates
6gr
Carbs
17gr
Sugars
6gr
Fibre
5gr
Protein
61gr
Salt
1gr
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major
Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Ingredients
- about 3 tbsp olive oil
- 1.5kg boneless pork shoulder, trimmed and cut into 4cm chunks
- 2 medium onions, chopped
- 2 celery sticks, sliced
- 6 garlic cloves, crushed
- 1 tbsp juniper berries, crushed
- 2 tsp tomato purée
- 2 tsp plain flour
- 300 ml gutsy red wine, eg Cabernet Sauvignon
- 500ml beef stock
- 50g dried porcini mushrooms
- 2 fresh bay leaves, scrunched
- 4 large thyme sprigs, leaves chopped
- 3 small rosemary sprigs, leaves chopped
- 1 x 180g pack cooked, peeled chestnuts, halved
To finish
- 15g butter
- 1 x 250g pack chestnut mushrooms, sliced
- 1 tbsp chopped flat-leaf parsley
Step by step
Get ahead
Prepare to the end of step 3, cool and freeze. Defrost and reheat gently, then continue from step 4.
- Heat 1 tablespoon of oil in a large, flameproof casserole and brown the meat in batches, seasoning it as you go and adding a little more oil as and when necessary. When each batch is browned set it aside on a plate.
- Add a little more oil to the casserole then add the onion, celery and garlic and fry gently until soft and richly browned. Add the juniper berries and fry for 1 minute more then stir in the tomato purée and the flour. Gradually pour in the wine and beef stock, stir, then add the browned pork, porcini, herbs, 1 teaspoon salt and some black pepper. Bring to the boil, cover with a tight-fitting lid, reduce the heat and simmer gently for about 1 hour, stirring occasionally.
- Uncover the casserole and stir in the halved chestnuts, part-cover and leave to simmer for another 20–30 minutes or until the meat is very tender.
- When you are almost ready to eat, heat the butter in a large frying pan, add the mushrooms and fry briskly over a high heat for 2 minutes. Season, stir them into the casserole, sprinkle over the parsley and serve with mash, if you like.
