Pork and Chestnut Casserole

Name: Pork and Chestnut Casserole
Yield: Serves 4
Ingredients: 500 g (18 oz) lean, boneless pork, cut into cubes; salt and pepper; lard or oil, for frying; 1 packet of chestnuts, ready peeled (vacuum-packed are easiest, I find); 3 onions, sliced; 2 onions, sliced; 110 g (4 oz) mushrooms (optional); bunch of parsley, chopped; ½ bottle red wine; 3 garlic cloves, crushed; several sprigs of thyme, crumbled; 1 bay leaf

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a basic stew to which you can add all sorts of ingredients - whatever comes to mind - but this will give you the general idea.

Ingredients

500 g (18 oz) lean, boneless pork, cut into cubes
salt and pepper

Stew
Gluten-free

Method

Put all the marinade ingredients in a bowl, add the meat and leave overnight at room temperature. The next day, strain the marinade through a colander and reserve the liquid. Remove the meat from the colander and dry on kitchen paper. Season with salt and pepper.

Preheat the oven to 160°C/325°F/gas mark 3