500g Pork Cubed
3 Onions, chopped
700g Butternut, chopped
500g Green Beans, chopped
350g Brown Mushrooms
2 Tbsp Smooth Apricot Jam
1⁄2 Cup Water
Salt and Pepper
2 Tbsp Chopped Rosemary
2 Tbsp Brown Onion Soup
1 Tbsp Bisto
1⁄2 Cup Red Wine
1⁄2 Block Beef Stock
1 Cup Hot Water (or more as needed)
Mix all of these ingredients together in a jug.
I do not generally enjoy food with a sweet under current, but the apricot jam works really well with the pork. With this recipe you will have your guests coming back for more.
Brown the pork in your flat bottomed cast iron pot. Add salt and pepper to taste.
When the meat is browned, add the jam. Be careful not to burn the jam. Add approximately 1⁄2 cup water to the meat, and let it simmer for another 5 minutes. Remove the meat from the pot, leaving the “gravy” behind.
Add the chopped onions to the pot and let it simmer for about 15 mins.
Return the meat to the onions and give the pot a good stir.
Turn the heat down and add the green beans and butternut to the pot. Pour the sauce over all of the ingredients in your pot. Let everything simmer gently for about an 45 minutes.
Place the mushrooms on top of the vegetables and let all of this simmer for a further 15 minutes or until the ingredients are cooked. Serve as is, or with rice.