Slow Cooker Pork Stew

This hearty and warm pork stew is perfect for winter nights. Throw everything into the slow cooker and relax while it stews, then enjoy!

Preparation time

  • Ingredients 14
  • Prep Time 00:15
  • Cook Time 04:15
  • Serves 4


  • 1 tbs plain flour
  • 1 kg pork neck
  • 1 1/2 tbs olive oil
  • 2 eggplant
  • 1 brown onion thickly sliced
  • 1 red capsicum cut into strips
  • 3 cloves garlic thinly sliced
  • 1 tbs thyme
  • 2 tsp sage chopped
  • 400 g white beans drained rinsed
  • 1 cup Massel Liquid Stock Chicken Style
  • 2 tbs tomato paste
  • 300 g zucchini thickly sliced
  • 1 sourdough bread *to serve
  • 1 frying pan 1 slow cooker


  1. Place flour on a plate and season with salt and pepper. Turn pork in flour to coat and shake off excess. Reserve excess flour.
  2. Heat 2 teaspoons of oil in a large frying pan over medium-high heat. Cook pork, turning, for 6 minutes or until browned all over. Transfer to a 3L (12 cup) capacity slow-cooker.
  3. Heat remaining oil in pan over medium heat. Cook eggplant, onion, capsicum, garlic, thyme and sage for 5 minutes or until onion softens. Sprinkle over reserved seasoned flour and cook, stirring, for 1 minute. Transfer to cooker with beans. Combine stock and tomato paste in a jug and pour over pork and vegetables. Top with zucchini. Cover and cook on high for 4 hours or until pork is very tender.
  4. Serve with bread to mop up sauce.


You could add some dried chilli flakes if you like a hint of heat.