Monday, November 6, 2017


This is one recipe I don't remember where it came from.  It's actually a mix of recipes as I changed the ingredients from the original, and added some different ones.   I usually double it to make extra meals for freezing.  It also came with potatoes that were cut into pieces, but  I find that anything with potatoes, freezing turns the texture a bit 'seedy' and we don't enjoy them once thawed.  I usually make a separate pan of potatoes to mash, which I put in a bowl and then serve the pork stew on the top.  I also have served this stew as is, with a couple of additions which I will explain below the recipe.

Crock Pot Pork Stew

2 lbs. boneless pork shoulder, cut into cubes
1/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
1/2 cup chopped onion
3 cloves garlic, minced
2 ribs of celery, sliced
1 cup of carrots, peeled and sliced
1 cup of cabbage, roughly chopped
1 large can of diced tomatoes
2 cups of beef stock or water
1/2 cup dry red wine
1 tablespoon paprika
1 tablespoon of brown sugar
Kosher Salt and Pepper to taste

Wash the produce and measure out all your ingredients.

Heat the oil in a large frying pan over medium-high heat.  

Put the flour in a plastic bag, and add the pork cubes, a few at a time if you have to. Seal the bag and toss until pieces are well coated.  Tap off excess and saute pork cubes in pan until nicely browned, approximately 3 to 5 minutes.

Add the pork to your crockpot, along with the onions, garlic, all the vegetables, including the canned tomatoes, paprika, beef stock or water, and red wine.  Season with salt and pepper.  

Cook on low for 6 to 7 hours.  Check yours after five hours as crockpot temperatures vary.  

About an hour before the stew is finished, peel and cube as many potatoes as you need, add water and bring to a boil.  Turn heat down and boil until cooked through.  Thoroughly drain, add butter or whatever you use to mash potatoes.  Add them to a bowl and pour stew over the top.

You can serve with Parmesan bread using a couple of hotdog rolls, spread with a little butter and topped with finely grated Parmesan.  Broil until the Parmesan is melted and nicely browned. Another time instead of using bread rolls I put a couple of small mounds of grated Parmesan in a pan lined with non-stick aluminum foil, and melted them under the broiler.  They became crispy rounds and I put these on top of the pork stew, which you can see in these photos.  Very yummy!

I thought I would add a 'What were we doing last week?" ramble, as it's the start of a new week.  I should start writing daily happenings as I tend to forget but here is what I do remember.  

Nothing too exciting but enjoyable to us.  

Gregg goes to the library, which he has thoroughly enjoyed ever since childhood.  These days he loves to read the Wall Street Journal and the Economist magazine, and also enjoys reading books that are usually non-fiction.   As we are going through our quiet time he has enjoyed his trips up to the library and while he is away I catch up on my housework.

I stopped Blue Apron for a couple of weeks as I am trying to whittle down what we have in the fridge, freezer and pantry.  

Yesterday we went to the supermarket for a few supplies though.  I usually pick up bananas, strawberries, blackberries and raspberries, and a few veggies. I have a bee in my bonnet of only buying organic, not always possible but try my best.

I also bought fixings for scones as son was chatting to a couple of friends a few days ago, and they had never had a cream tea.  Bless his cotton socks, he was going to try making them and after asking a few questions, mum offered to whip up a batch.  He and our daughter-in-law were going to meet up with their friends today, and will be picking them up at three.

This morning (Sunday the 5th) I made two batches.  The first  I wasn't entirely happy with, but they were my testers.  It's been a long time since I made any.  Gregg was Chief Taste-Tester and he enjoyed one out of each batch.  He said they were both great, and that I should make more.  Yesterday I bought  English strawberry jam, and we already had clotted cream in the fridge.  I'm hoping his friends will enjoy them.  

Gregg wants me to make another batch.  I told him I would but we need another jar of clotted cream.  I wouldn't open the one we are giving to son.  It's not something we could have on a regular basis, but I promised I would make them soon.  We have been eating so healthy and I don't want to break that habit.  But as me dear old mum used to say, a little bit of what you fancy does you good.  

Has anyone watched the British TV series "Victoria"?  Oh my goodness, a great show!  I watched the whole first season on Netflix recently, and I absolutely loved it.  You can go here to learn more. The costumes are fabulous, the acting superb, and these actors make you forget they are just playing a role.  You learn a bit of history as you go along, and I certainly had empathy for an 18 year old young woman who found herself crowned Queen of England at such a tender age.  The next time I get together with my Brit friends for the weekend, I will share this with them.  I have known about Queen Victoria all my life, but I would like to refresh with a biography now as I am intrigued.  If you like historical drama I can highly recommend it.  I am happy to say that the second season starts soon on PBS.  

I have just heard about the shooting in Texas. Heart heavy as I add this, and my one question is why? Three mass shootings, the worst in US history the newspapers say. Those poor people! Sometimes I think the world has gone mad.


  1. Replies
    1. Thank you Francisco. A hug and a good week to you too.

  2. Thanks for dropping by my blog. The pork stew sounds good, but I just got rid of my slow cooker, wonder if I could just do it slowly on the stove. Love scones, they look so heavy and yet are so light.

    1. You are very welcome, and I am sure you would be able to do this on the stove top.

  3. i like what you said, nothing to exciting, but enjoyable to us...that's how i always feel about my life. nothing earth shattering but fun for us!!! it is so important ant to enjoy "your" life!!!

    the stew sounds good, thanks for sharing the recipe. i rarely cook pork and i'm not sure why as we like it!!!

    1. That's the absolute truth Debbie isn't it? A simple trip to the store can be fun. Happy you enjoyed the sound of the recipe. This is the first time I have cooked pork in a stew.

  4. Thanks for this slow cooker recipe, Denise. It looks like one I will try in our slow cooker, especially with the cooler temps coming. The only substitution I would make is serving it on wild rice, which we really like or making homemade artisan bread, which I have recently started easy and amazing (and delicious) results. I know what you mean about wanting to use up freezer contents as well Glad to read that Gregg is enjoying his library jaunts and I will be going there myself later. The scones sound delicious and so nice to Gregg to be the taster, as Pat often is as well.
    Yes, the latest mass shooting in Texas is so very tragic and sad, especially happening in a place of worship and with all innocent people, but then all mass murders have been happening that way, sadly.

    1. Hi Dorothy, rice would be a lovely addition to this recipe, instead of the potatoes. Artisan bread sounds lovely too. Maybe you could do a recipe post for yours sometime? :) I would like to try making some bread. My son called to say the scones were a big hit, and considering I hadn't made them in a couple of years, there was a feeling of slight relief :) I have been listening to the news today, heartbreaking.

  5. Oh, yes, we loved Victoria? We watch more stuff on Masterpiece and enjoy it than all the other TV combined.

    Your crockpot recipe sounds good...and I do think people have gone mad.

    1. A kindred spirit Rose, nice to know another fan of the show. So much happening right? So many people need our love right now.

  6. Thanks for sharing your recipe. We do enjoy eating pork.

    All the best Jan

    1. I made enough for an army Jan, you can come over and help us eat it if you like, lol! Well, as I said, there's always the freezer.


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