The first time I made this stew was in third year University when I lived with 5 other girls. I knew it was good when the pork was mysteriously vanishing from the fridge before I finished my leftovers!
This is a super healthy and protein packed fall favorite that can be eaten on its own (hello carb free!) or over top of a grain. I like to mix it with quinoa for the extra protein punch, but you can go with anything else – mashed potatoes, rice, pasta, etc.
Start by heating a large pot over medium-high heat, and add 3 tbsp olive oil. Meanwhile, slice pork tenderloin into bite sized pieces (make sure to cut with the grain to ensure maximum tenderness) and do the same with the spicy sausage. Place all meat in the pot – you should immediately hear a sizzle. Brown on either side for roughly 2 minutes each. This step is simply to get some colour – ie flavour – onto the meat. It shouldn’t be cooked through just yet. Once browned, remove from the pot but reserve the fat.
Next, add in garlic, diced onion and paprika and brown for 5 minutes. Add in diced carrot and celery and continue to brown for another 5 minutes. At this point, the bottom of the pan is likely to be pretty brown. Pour about 1/4 red wine into the pot and scrape down the bottom of the pot (ie. de-glazing) to incorporate all that flavour into the mix.
Add chickpeas and meat, and cover with liquid – crushed tomatoes and water. The liquid should cover the stew ingredients and provide about a 1/2 in cover over top. Turn the heat down to low and simmer for 1 – 2 hours, until pork is fall apart tender.
About 5 minutes before finishing, add in chopped parsley and hot sauce (optional) to add that extra freshness and spice. This is a great meal to bag and freeze for those cold winter nights!
Yield: 4 cups
- 1 medium sized pork tenderloin
- 4 spicy Italian sausages
- 1 jumbo carrot, diced
- 1/2 sweet onion, diced
- 3 stalks celery, sliced
- 2 tbsp garlic
- 1/2 cup red wine
- 1 1/2 cup crushed tomatoes (about 1/2 large can)
- 2 1/2 cups water
- 1/2 cup chopped parsley
- 2 tsp hot smoked paprika
- Pepper (to taste)
- Heat a large pot on the stove over medium-high heat. Add 3 tbsp olive oil.
- Cut pork tenderloin and sausages into bite sized pieces and add to the pot once hot (TIP: meat should immediately sizzle). Brown on both sides, about 2 minutes each. Remove from pot and set aside, reserving some of the juices in the pot.
- Next, add the diced onion, garlic, and paprika to the pot and brown. Add in the carrot and celery and continue cooking until browned. As the bottom of the pot browns, add in 1/2 of the wine (ie .a “healthy” splash) and use a spatula to scrape the bottom.
- Add back in the pork with chickpeas, followed by crushed tomatoes and water. The liquid should cover all the stew contents plus about 1/2 an inch.
- Turn the heat to low and simmer for 1 – 2 hours, ,until pork is fall apart tender. Cover pot with lid to keep in all the moisture.
- Spice with pepper to taste.
- Add chopped parsley and remaining wine just before serving.