In this super simple recipe, the side veggies are cooked right into the stew, saving you on the washing up! Pork, venison and mixed veggies are cooked in a delicious mix of red wine, tomatoes and herbs for a bright, richly flavoured main meal. This is the perfect winter stew for all the family.
- 500g pork, cubed
- 500g venison, cubed
- 2 x 400g tins chopped tomatoes
- 1 x bottle red wine (make sure you'd be happy to drink it)
- 3 onions
- 3 celery stalks
- 4 carrots
- 2 tbsp. tomato puree
- 300 butternut squash
- 200g muchrooms
- 1 tbsp. pepper, mixed with 2 tbsp. flour and 1 tsp. salt
- Oil to fry
Finely dice the onions, celery and carrots. Dust venison and pork with pepper and flour mix. Heat oil in a large pot, then add the venison and pork and brown all over in batches. Once browned, scoop from the pot with a slotted spoon and set to one side. Add the onion, celery and carrot mix and fry until softened and lightly browned.
Add the tomato puree and cook for 4-5 minutes. Add the venison back to the pot. Cover with red wine. Cover with a lid and put into a 160C oven for 3-4 hours or until the meat is tender and soft. Peel the squash and chop into chunks, then add to the casserole along with the mushrooms. Cover and cook for another 30-40 minutes or until the meat and veggies are tender. Season if needed.