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Serves 4


500g Pork Cubed
3 Onions, chopped
700g But­ter­nut, chopped
500g Green Beans, chopped
350g Brown Mush­rooms
2 Tbsp Smooth Apri­cot Jam
12 Cup Water
Salt and Pepper


2 Tbsp Chopped Rose­mary
2 Tbsp Brown Onion Soup
1 Tbsp Bisto
12 Cup Red Wine
12 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 12 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.

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