Pork 

Cooked Pork & Lamb Stew

Steynsburg pork

INGREDIENTS

Meat:

  • 500g (1.1 lb) pork shoulder, cubed
  • 500g (1.1 lb) lamb shoulder or shank, cubed

Vegetables:

  • 2 tbsp olive oil
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 3 large carrots, chopped
  • 3 celery stalks, chopped
  • 2 medium potatoes, cubed (optional, for a heartier stew)
  • 1 cup mushrooms, halved

Liquids & Flavor:

  • 1 cup red wine (optional, but highly recommended)
  • 4 cups beef or chicken stock
  • 2 tbsp tomato paste
  • 1 can (400g / 14 oz) crushed tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2 sprigs thyme (or 1 tsp dried)
  • Salt and freshly ground black pepper, to taste

Finish:

  • Fresh parsley, chopped, for garnish
  • Crusty bread for serving 🥖

STEP 1

Sear the Meat

  • Heat olive oil in a heavy pot or Dutch oven over medium-high heat.
  • Season pork and lamb cubes with salt and pepper.
  • Sear in batches until browned on all sides. Remove and set aside.

STEP 2

Build the Flavor Base

  • In the same pot, sauté onions, garlic, carrots, and celery for 5 minutes until softened.
  • Stir in tomato paste and cook for another 1–2 minutes to deepen the flavor.

STEP 3

Deglaze the Pot

  • Pour in red wine, scraping up the browned bits from the bottom of the pot.
  • Let simmer for 2–3 minutes to reduce slightly.

STEP 4

Slow Cook

  • Return pork and lamb to the pot.
  • Add stock, crushed tomatoes, Worcestershire sauce, bay leaf, rosemary, and thyme.
  • Bring to a simmer, then reduce heat to low.
  • Cover and cook for 3–4 hours on the stovetop or in a 150°C / 300°F oven until the meat is fork-tender.

Slow cooker: Cook on low for 8 hours or high for 5–6 hours.

STEP 5

Add Final Touches

If desired, stir in potatoes and mushrooms about 45 minutes before cooking time ends so they stay firm but tender.

STEP 6

Serve & Enjoy

  • Remove bay leaf and herb sprigs.
  • Taste and adjust seasoning with extra salt and pepper.
  • Garnish with fresh parsley and serve with crusty bread or creamy mashed potatoes.

Pro Tips

  • For extra depth, add a splash of balsamic vinegar before serving.
  • Make it spicy by adding ½ tsp chili flakes while sautéing the onions.
  • Tastes even better the next day, so make it ahead for meal prep.

Printable Recipe Cards

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