Autumn Pork and Root Vegetable Stew
This hearty pork and root vegetable stew carries the warmth of my childhood kitchens, where autumn afternoons were scented with simmering stews and the earthiness of root vegetables. Over the years, living in different parts of the country, I’ve gathered flavours and ingredients that capture both the history and the seasons, the tender chunks of pork, sweet parsnips and carrots, the gentle bite of swede, and the aromatic lift of sage. As it slowly simmers, the aroma fills the kitchen, bridging memory and present, comfort and curiosity, inviting you to pause, savour, and reconnect with simple, nourishing food.
Serves: 4–6
Cooking method: Hob to oven (pan must be hob- and oven-safe)
Ingredients
- 1–1.2 kg pork, cut into chunky pieces (shoulder is ideal for flavour and tenderness; loin is a leaner alternative)
- 2 medium onions, sliced
- 2 garlic cloves, crushed
- 1or 2 parsnips depending on the size, peeled and cut into chunks
- 1or 2 carrots depending on the size, peeled and cut into chunks
- ½ to 1 swede, peeled and cut into chunks
- 4 medium potatoes, peeled and sliced into disks
- 1 bunch fresh sage (or 1 tsp dried sage)
- 1 stock cube or 500 ml pre-made stock
- 1 tbsp tomato paste
- 1 tbsp soy sauce (replaces additional salt)
- Pinch of black pepper
- Olive oil for frying and topping the potatoes
- Paprika and a little salt for potato topping
Method
1. Prepare the stock:
In a jug, combine hot water with a stock cube or pre-made bullion, tomato paste, soy sauce, and black pepper. If using dried sage, add it now to infuse flavour. Set aside.
2. Chunk the ingredients:
Slice the onions, crush the garlic, and cut the parsnips, carrots, swede, and pork into chunky pieces. Place the vegetables in a bowl until needed. If using fresh sage, save it for later.
3. Sauté the aromatics:
Heat a drizzle of olive oil in a hob- and oven-safe pan over gentle heat. Add the onions and garlic, softening until fragrant and translucent.
4. Add the root vegetables and pork:
Add the parsnips, carrots, and swede to the pan. Let the vegetables begin to soften and develop some colour, then add the pork chunks. Brown lightly on all sides to lock in flavour.
5. Add the stock and herbs:
Pour in the prepared stock and stir in fresh sage if using. Ensure the liquid just covers the ingredients. Gently bring to the boil, stirring occasionally to prevent sticking. While this happens, preheat the oven to 180°C conventional.
6. Prep the potatoes:
While the stew is heating, peel and slice the potatoes into disks. Keep ready for topping.
7. Reduce the stew and prep for oven:
Uncover the pan and let the stew simmer gently for 5 minutes, allowing the liquid to reduce slightly and the flavours to concentrate. Then turn off the heat.
8. Add the potatoes and season:
Arrange the potato disks on top of the stew in a floating layer (or two layers if your pan is narrow). Brush with a little olive oil and sprinkle with paprika and a pinch of salt.
9. Oven finish:
Transfer the pan to the preheated oven and cook for at least 30 minutes, or until the potatoes are tender and cooked through. Check occasionally to ensure even cooking.
10. Serve and enjoy:
Remove from the oven and serve hot. Every bite combines hearty, seasonal flavours with a touch of history and modern twists, making this stew a comforting, nourishing ritual for autumn.
