Ingredients

  • 2 tablespoons sunflower oil
  • 1 1/4 pounds pork (stewing, diced)
  • 9 ounces shallots (peeled and halved)
  • 2 teaspoons paprika
  • 1 tablespoon tomato purée
  • 2 tablespoons all-purpose flour
  • 2 tomatoes (diced)
  • 18 ounces brussels sprouts
  • boiled potatoes (to serve)

Directions

  1. Heat the oil in a large Dutch oven, add the meat and brown for 4-5 mins, stirring. Add the shallots and fry for 2-3 mins then stir in the paprika and season.
  2. Mix the tomato purée into the pan and sauté for 1 min then sprinkle over the flour and sauté for a further 1-2 mins. Stir in 3 cups water then bring to a boil. Cover and simmer for 45 mins.
  3. Stir the tomatoes and Brussel sprouts into the stew and continue to cook for a further 30 mins. Once ready, divide the stew between 4 bowls then serve with potatoes.
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NutritionView more

440Calories
Sodium5%DV130mg
Fat26%DV17g
Protein76%DV39g
Carbs12%DV36g
Fiber28%DV7g

PER SERVING *

Calories440Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3.5g18%
Trans Fat
Cholesterol95mg32%
Sodium130mg5%
Potassium1540mg44%
Protein39g76%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate36g12%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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