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Autumn stew with pork, mushrooms and root vegetables
Dinner

Autumn stew with pork, mushrooms and root vegetables

A creamy, warming autumn stew with tender pork, mushrooms, root vegetables and fresh thyme. A classic braise for cool evenings.

TraditionalAutumnDinnerGrøntsagerStandardNordisk
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Rate:
1.0 (1)
80 min total
5 servings
Medium

Ingredients

servings
Units

  • Meat

    • 1.5 lb Pork, diced (e.g. neck or tenderloin)
    • 2 tbsp Butter or oil for frying

  • Vegetables

    • 1 stk Onion, chopped
    • 2 fed Garlic, finely chopped
    • 2 stk Carrots, sliced
    • 1 stk Parsnip, diced
    • 8.8 oz Mushrooms, quartered
    • 1 stk Leek, sliced into rings

  • Sauce

    • 1 tbsp Tomato purée
    • about 0.4 cup White wine or apple juice
    • 1¼ cup Stock (vegetable or chicken)
    • about 0.8 cup Cream

  • Seasoning

    • 2 tsp Fresh thyme
    • 1 tsp Salt
    • ½ tsp Black pepper
    • 0.3 stk A little lemon juice or zest

Instructions

  1. 1

    Get ready

    1. Prep the meat and vegetables. Have the wine, stock and cream ready at the hob.
    10 min
  2. 2

    Brown the meat

    1. Heat butter or oil in a large pot. Brown the meat in batches until coloured. Set aside.
    12 min
    High heat
  3. 3

    Fry the vegetables

    1. Fry the onion, carrots, parsnip and mushrooms in the pot. Add the leek and garlic last.
    8 min
    Medium heat
  4. 4

    Make the sauce

    1. Stir in the tomato purée. Add the wine or apple juice and let it bubble briefly. Add the stock and meat.
    5 min
    Medium heat
  5. 5

    Simmer the stew

    1. Bring to the boil, turn down, add fresh thyme, and simmer covered until the meat is tender.
    45 min
    Low heat
  6. 6

    Finish the stew

    1. Stir in the cream and simmer for a few minutes. Season with salt, pepper and lemon (thyme should already be in from simmering).
    5 min
    Low heat
  7. 7

    Serve

    1. Let the stew rest briefly. Serve warm with mashed potato, rice or bread.
    2 min

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Details

Nutrition

Calories

520kcal

Protein

38g

Fat

30g

Carbs

20g

Serving Size

400g

Dietary

Allergens

Dairy

Restrictions

  • Contains Dairy

Serving

Suggestions

  • • Serve the stew hot straight from the stove as a calm, filling main.
  • • Let the dish rest 5 minutes before serving so the flavors settle.

Drink Pairings

  • • Oven: Cold water
  • • Oven: Water with lemon

Side Pairings

  • • Soft mashed potatoes
  • • Boiled potatoes with a little butter
  • • Rice
  • • Freshly baked bread with butter

Dessert Pairings

  • • Fresh fruit

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the fridge.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in portions for easy reheating.

Reheating

  • • Pot: Reheat slowly covered with a splash of water. (Medium heat)

Tips

Preparation

  • • Brown the meat in small batches for the best crust.
  • • Prep the vegetables ahead for a smoother cook.

Cooking

  • • Add a little apple juice while simmering for sweetness.
  • • Let the dish rest 5–10 minutes before serving.

Serving

  • • Top with fresh parsley and a few lemon slices.
  • • Serve with mashed potato or bread to soak up the creamy sauce.

Variations

Flavor

  • Add a diced apple with the vegetables for mild sweetness
  • Use a little extra thyme or a touch of rosemary for more herbal flavor

Health

  • Use cooking cream instead of whipping cream for a lighter stew
  • Swap pork for diced chicken thighs for a leaner version

Method

  • Make it the day before and reheat slowly — the flavor gets even better

Toppings

  • Fresh parsley or thyme on top when serving

Author

M

Michael

Madentusiast med fokus på nordisk mad og simple, velsmagende simreretter.

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Comments

Author

M

Michael

Madentusiast med fokus på nordisk mad og simple, velsmagende simreretter.