Pork Stew with Rosemary, Potato and Carrot

Ingredients

• Pork200 g
• Onion1/4 count (38 g)
• Carrot1 medium (60 g)
• Potato1 medium (180 g)
• Rosemary1 teaspoon (2 g)
• Oil2 teaspoon (7 ml)
• Water1/4 glass (63 ml)

Instructions

1. 1

   Step 1

   Add salt and pepper to taste and cut the pork into medium pieces. In the meantime, heat half the oil in a pot over high heat.

2. 2

   Step 2

   Once heated, add the pork and brown all its sides for about 5 minutes. Remove and set aside.

3. 3

   Step 3

   At the same time, cut the onion into strips.

4. 4

   Step 4

   Peel the potato and carrot. Cut the potato into medium pieces and the carrot into quarters lengthwise. You can use baby carrots too.

5. 5

   Step 5

   Add the remaining oil to the pot and stir-fry the onion for 5 minutes.

6. 6

   Step 6

   Next, add the potato, carrot, rosemary and pork. Cover with water or broth, add salt and pepper and let boil.

7. 7

   Step 7

   Once boiling, lower the heat and cook for 15 minutes. If necessary, add some water or broth.

8. 8

   Step 8

   Once done, remove and serve the stew hot.

9. 9

   Step 9

   Optional: If you have more time, you can cook the stew over low heat for more time for better taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pork Stew with Rosemary, Potato and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.