Pork Shoulder & Mushrooms Red Wine Stew

Serving 6 pax
Preparation Time 2 hours
Skill Intermediate

1kg Pasar Aust Chilled Shoulder Butt (cut into 2 inches)*
100g Chopped carrots
100g Chopped onions
100g Chopped celery
200g Chopped apples
300g Brown swiss mushrooms (cut into halves)
1 tin Tomato paste (170g)
2 tbsp Worcestershire
200ml Red wine
2 tbsp Plain flour
500ml Chicken stock
2 Bay leaves
3 tbsp Olive oil
Salt and pepper to taste

*Available at your nearest FairPrice store.

  1. Sear and brown Pasar Aust Chilled Shoulder Butt in a Dutch oven pot** heat with olive oil. Season to taste with salted and pepper. Set seared pork shoulder aside.
  2. In the same pot sauté onions, carrots and celery. Add in swiss brown mushrooms and chopped apples, sauté for another 2-3 minutes.
  3. Add tomato paste, Worcestershire, plain flour, salt and pepper to taste.
  4. Deglaze the pot with 200ml red wine.
  5. Add the seared pork shoulder back to the pot and mix well.
  6. Add 500ml chicken stock and 2 bay leaves.
  7. Bring to boil and cover pot with lid, place the Dutch oven pot in a 160 °C oven and cook for 1.5 hours.
  8. Serve once pork shoulder become tender.

**You can use any casserole or oven safe pots

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