pork stew

This is an adaptation of a Delia Smith recipe, the first (and best) of the simplifiers!

First I brown chunks of  pork stewing meat in a little olive oil  in a frying pan. I set the meat aside on a plate while I soften two roughly chopped onions in the pan. Then I add the meat to the onions, sprinkle in a tablespoon of flour, mix well and add a glass of red wine. When this has bubbled away I add a tin of tomatoes, salt and pepper. I transfer everything to a casserole with a lid and cook in the oven at 160°C for an hour and a half. I then add one or two chopped green peppers and a handful of sliced green olives (pimento stuffed if possible). This cooks for a further half hour.

Plain boiled rice or mashed potato make a good accompaniment.