Slow Cooker Diced Pork, Stout & Mushroom Stew

Before you begin...

This recipe takes around 5-10 min to prep, so get your slow cooker and all your ingredients ready, then wash your fruit and veg

Turn on your slow cooker to high

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferable non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your diced pork shoulder with a pinch of salt and cook for 3-4 min or until the pork is lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Top, tail, peel and slice your carrot[s] into discs on the diagonal

Chop your white cup mushrooms in half

Once browned, add the onion wedges, sliced carrot and chopped mushrooms and cook for 2 min or until starting to brown

Chop your potatoes into quarters

Peel and finely slice (don't chop!) your garlic

Once browned, add your tomato paste and the sliced garlic with 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and give everything a good mix up

Add your stout paste and chicken stock mix with 250ml [325ml] [425ml] boiled water

Give everything a good mix up and bring to the boil over a high heat and season with a pinch of salt and pepper

Once boiling, transfer everything from the pan to the slow cooker

Add the chopped potato

Give everything a good mix up, then cover and cook on high for 4 hours – this is your slow cooker pork, stout & mushroom stew

Tip: Add a splash of water if the stew is looking a little dry