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Category Archives: Dinner

Asian Pork Stew

Asian Pork Stew

I’ve been having so much fun with my new Instant Pot cooker! So easy and fast to cook nutritious meals. Definitely recommend investing in one. This stew can also be made using a slow cooker or pressure cooker as well. Enjoy!
1 Apple chopped
1 onion chopped
2 carrots chopped
2 potatoes chopped

6 cloves garlic
1″ piece of ginger
2 pork shoulder chops cut into 1″cubes
2 tbsp soy sauce (use gluten free if desired)
2 tbsp honey
2 tbsp Gochujang paste (Korean red pepper paste to taste, can be purchased at any Asian market)
1/2 tsp sesame oil
1 Tbsp miso paste
2 kafir lime leaves
1 Tbsp fish sauce
1 can coconut milk
1/2 cup beef stock or broth

Put all ingredients except coconut milk into a slow cooker, or instant pot. Set timer to stew on instant pot for 18 mins. After timer is done, let steam escape naturally. Or slow cook 8 hours on low.
When done add coconut milk and let reduce on high for 10-15 mins to thicken.
Sprinkle with cilantro and green onions chopped finally to serve.

Mama’s Autumn Stew

Mmm..stewSo autumn is definitely my favourite time of the year. Lovely root vegetables are in abundance and the cozy feeling of comfort food makes me all gushy inside.

This is the time of year for pickling, stewing, jam and jelly making and slow good food all from Mother Nature’s bounty!

I sometimes play around with different ingredients to create the rich flavours that this bounty deserves. This is a good example!

PS. I know some ingredients sound like..say what?? But trust me my chickadees, you’ll love it!

Mama’s Beef Stew

Ingredients to serve 4

1.5 lbs good quality stew beef or pork butt (even half half is nice)

Butter and olive oil for browning meat

3 medium potatoes

2 medium turnip

3 carrots

1 onion chopped

And any other root veggies you’d like to add such as sweet potatoes, yams or parsnips

3 c Homemade beef stock (or good quality organic beef broth)

1 bay leaf

1 teaspoon dry thyme

This is where it gets weird!…

4 anchovy fillets in brine

2 T organic maple syrup

1 t pomegranate syrup (found in ethnic shops) or tamarind paste

1/4 c red wine (optional)

1/4 c cream or white gravy

White pepper, black pepper and salt to taste

Now let’s put it all together..

brown your meat in a Dutch oven or similar, add onion and sauté for a few minutes. Add stock, and stir well to bring up the goodies on the bottom of the pot. Add everything but the root veggies and cover. Slow cook for 1 hour until meat is starting to get very tender. Add the veggies and cook another 30 mins.

At the end I like to add a bit of cream to soften and bring the flavours together.

Thicken using either corn, rice or potato starch mixed with water first. Bring back to the boil to thicken and serve.

Try it, and let me know how you like it!