AUTUMNAL PORK AND CHANTERELLE STEW

AUTUMNAL PORK AND CHANTERELLE STEW

I´ve had such a great week this week. Since one of my new courses is online-based I suddenly (with some planning) have so much more time on my hands. I’ve been to the hockey, meeting up with friends and tomorrow I have a lunch-date that will include ramen. Yum! I´m also preparing to leave Sweden next week to pay Dublin a visit, it’s my sixth time there and it almost feels like a second home now. I’ll have four days filled with pubs, food, shopping and hopefully some adventures. Have any of you been there and can give me some recommendations on what and where to eat and on what not to miss?

This week the cold part of autumn arrived here in Jönköping. It’s been around 2-3 degrees in the middle of the day and the winds really blow straight through any type of outerwear making my bones shiver. I try to recover with lots of clothes, blankets and lazy movie evenings. And off course with food.

Sundays have become stew-day in my house. I love to prepare hearty, filling and most importantly – warming stews that spends hours on the stove. Gently bubbling away and making my house smell incredible! This has all of the autumnal flavors – melt-in-your-mouth pork, salty bacon, soft button mushrooms and luxurious chanterelles. And the sauce, it is worth drinking from a jug by itself!

AUTUMNAL PORK AND CHANTERELLE STEW

Ingredients
600 g pork in 3×3 cm cubes
200 g streaky bacon
1 yellow onion 
4 garlic cloves
400 ml red wine
100 ml balsamic vinegar
500 ml water + 3 tbs concentrated beef stock or 2 stock-cubes
100 g button mushrooms
100 g chanterelles 
4 carrots 
Salt and pepper
Maizena/cornflour 
Parsly 

Autumnal pork and chanterelle stew 
Cut the streaky bacon into smaller pieces and dice the onion, carrots and garlic. Clean the mushrooms and cut them in smaller bits if they are large. 

In a large pan, brown the pork and bacon until golden. Add in the vegetables except the chanterelles and cook for a couple of minutes until soft. Pour in the wine, balsamic vinegar and water with the stock. Allow to come to a boil before skimming off the top foam. Cook for 2 hours or the meat is falling apart. If needed, thicken the sauce with some Maizena/cornflour.

Just before serving, in a super-hot pan quickly brown off the chanterelles together with some butter before stirring them into the stew. Serve with a big side-dish of veggies and/or potatoes. 

AUTUMNAL PORK AND CHANTERELLE STEW

 

14 Comments Add yours

  1. A_Boleyn says:

    Delicious looking stew for a nice hearty meal. I envy you your trips to Dublin. I’ve never been to Ireland (or the UK) and always wanted to visit.

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    1. Thank you so much! Oh, you really should try to make it there, it’s such an amazing city! We go once or twice every year and I fall in love with the city over and over again. I’ve never been to the UK though, but I would really love to do a roadtrip visiting all the lovely towns, its one thing on my bucketlist 🙂

      Liked by 1 person

      1. A_Boleyn says:

        If I win big money (I guess I’d have to play it first) the lottery, travelling is what I’d do. 🙂

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      2. Haha. I’ll keep my fingers crossed for you1

        Liked by 1 person

  2. This looks mouth-watering good !!! Have a great week ahead Petra 🙂

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    1. Thank you so much Lynne! Hope you have an amazing week also! 🙂

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  3. A good stew is always welcome in my kitchen. Looks delicious and thanks so much for sharing with Fiesta Friday #143 🙂

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  4. Maggie says:

    Hi Petra, first off – I’m from Dublin born and bread. The Queen of Tarts, cow’s lane, Templebar is the best place for cake and tea (I don’t drink coffee enough to be a connoisseur) and I love Avoca on Suffolk st is a great Irish cafe. I love their breads. Also, I highly recommend their full Irish.

    If you haven’t been to Kilmainhaim Goal do go there. It’s well worth the money. The Botanic Gardens are beautiful this year and although I live beside it, I’ve never been to Glasnevin Cemetery’s museum but I hear it’s fabulous.

    Hope that helps!

    Now, onto your dish: Oh, how yummy. I love red wine in a stew and this sounds fab! Thanks so much for sharing with us on FF.

    Don’t forget to be eligible for features on Fiesta Friday you need to link back to FiestaFriday as well as your co-hosts blogs. You should also tag your post with Fiesta Friday making it easier for others to find your post 🙂

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    1. Thank you so much for all your lovely tips! I visited Queen of Tarts last time and absolutely loved it and Temple Bar is always great, any tips on the best places to do there? However, the rest was new to me and I’ve put them all on my to-do list for the end of the week. Thank you so much again!

      Liked by 1 person

      1. Maggie says:

        Oh, you’re welcome!I don’t eat out as much as I used to in Dublin (broke English teacher…) but one of my favourite places is the Market Bar – it’s off Georges St which is near Temple Bar. In Temple Bar itself – I don’t really know. I don’t go there that much but there is a really nice pub called Turk’s head that I like. I’ve been there twice – it’s kinda funky inside . Oh if you go to Glasnevin Cemetery you need to go to the Gravediggers/Kavanagh’s a pub beside the graveyard!

        Enjoy your trip!

        Liked by 1 person

  5. Maggie says:

    Oops meant to say “bred” but “bread” is on my mind – I was about to make toast and honey….

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    1. Haha. Thank you! Foodie problems, always thinking about food, haha! Have a great evening!

      Liked by 1 person

  6. Sounds delicious! What a perfect meal on a chilly Fall day…

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    1. Thank you so much! 🙂

      Like

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