Vegetables/ Meat & Fish

Pork Stew with Vegetables

Hello my dear foodies!

Are you looking for a good idea for your Sunday lunch? You want something tasty, perfect for grey winter days and something that won’t keep you for hours in the kitchen? Stoooop right there!! You just found what you’re looking for: the pork stew with vegetables! Tadaaa!!! 🙂

Cherry on the cake, or shall I say rosemary on the meat (my humour is irresistible today!!), this pork stew with vegetables is rather light. Taste, pleasure at the table combined with diet?? Want!!!

The key point in this recipe is to cook slowly and gently the meat and veggies. You will smell the tastes in your kitchen, the vegetables will remain firm, the meat will be smooth….

Now, shall I say more to convince you?

Oh, I was about to forget… It’s a cheap full meal!! If you are a 5 person family, take a 1 kg piece of meat (8 or 9 euros per kilo), a few vegetables (5 or 6 euros), a chicken stock cube from Maggi and that’s it! You’ll have a full meal, balanced, generous (I counted 200 g of meat per person!!) for less than 3 euros per person!

Isn’t it a dream come true?

Last comment by the way…

Your pork stew will have the perfect taste and texture if you cook it with the right casserole: with a thick ceramic bottom for an homogeneous heat. I use the cocottes from Staub which are amazing and quite lovely too!! You will have them on your table keeping your dish warm and giving a good look at your table!

Now, the recipe, Chef!

Pork Stew with Vegetables

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Serves: 5-6 Difficulty: Easy Price: $
Cooking Time: 2 hours 1/2


  • 1 pork loin 1 kg - 1,2 kg
  • 20 g butter
  • 3 tablespoons olive oil
  • 1 onion
  • 4 cloves of garlic
  • 2 carrots
  • 2 potatoes
  • 1 zucchini
  • 2 tomatoes
  • 1 slice of butternut
  • 1 chicken stock cube Maggi
  • 1 teaspoon of tomato concentrate
  • Laurel
  • Thyme
  • Rosemary
  • Salt
  • Pepper
  • Mild red pepper
  • Espelette red pepper
  • Ground ginger



Peel and cut the vegetables. Chop the onion.


Melt the butter with the oil in the cocotte. Roast the pork loin until golden on each side.


Set aside on a plate. Fry the onion in the cocotte.


Add the garlic, then the veggies. Cook for 4-5 minutes.


Add the pork loin and the juice that you may have in the plate.


Lower the heat.


Prepare 1 liter of broth with the chicken stock cube. Pour on the pork loin and vegetables.


Add the tomato concentrate, the spices and seasonings.


Do not add salt at this point (the broth is salted), do not add pepper either.


Let cook slowly for 2 hours with cover.


Turn the pork loin upside down at half cooking time.


When cooking is over, check the sauce seasoning with spices, salt and pepper.


As far as vegetables are concerned, do whatever you want, whatever you like: pumpkin, turnips, celery, ...

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  • Reply
    Thursday March 1st, 2018 at 09:09 PM

    Et voilà encore une recette de votre blog qui a fait fureur ? très simple à réaliser et succulente selon mon mari. Merci encore pour ce beau partage

    • Reply
      Friday March 2nd, 2018 at 09:48 AM

      Avec grand grand plaisir Fanny ! C’est adorable de partager votre avis ici ! Très belle journée !!

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