March 17, 2016

There’s nothing better on cold winter nights than a big pot of steaming stew. If you’re lucky enough to own an Aga style cooker, this is one of our favourite recipes for a pork stew that will certainly warm up your cockles.


25g (1 oz) dripping or lard

2 large onions, peeled and chopped

700g (1½ lb) potatoes, diced

225g (8 oz) turnips, diced

4 sticks of celery, chopped

8 pork chops

25g (1 oz) seasoned flour (salt and pepper)

600ml (1 pint) chicken or vegetable stock

1 bay leaf


1/ Melt the dripping in a frying pan and fry the onions, turnips, potatoes and celery until they have softened and the onions are slightly golden. Drain away the fat and transfer to an Aga proof casserole dish.

2/ Dip the chops in the seasoned flour and brown in a very hot frying pan. Lay the chops on the top of the vegetables in the casserole dish.

3/ Place the stock to the pan bring to the boil, pour over the meat and add the bay leaf. Cover the casserole and bring to the boil on the hob.

Cooking instructions:

Transfer to the Simmering Oven for 1-1 ½ hours.

Remove the dish from the Aga and check there is still enough gravy. Lightly stir the stew then replace the lid and put the casserole on the shelf on the floor of the Roasting Oven for 20-30 minutes.

Remove and serve.

This mouth-watering stew will serve 8 hungry mouths, so invite the whole family round. We suggest you cut up some crusty bread to mop up all the lovely gravy.


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