Pork ragout with vegetables

Pork ragout with vegetables

Total: 2 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 390 kcal
, Fat: 15 g
, Carbohydrate: 17 g
, Protein: 44 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
800 g pork ragout
2 tbsp white flour
1 tsp salt
½ tsp cayenne pepper


2 red peppers, cut into 2-cm pieces
150 g celeriac, cut into 2-cm cubes
2 onions, cut into 2-cm pieces
2 garlic cloves, cut into slices
3 dl meat bouillon
1 tbsp acacia honey
1 bay leaf
1 cinnamon stick
salt to taste
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How it's done

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Heat a little oil in a cooking pot. Dust the meat in flour in batches, brown for approx. 2 mins. per batch, remove, season. Reduce the heat, wipe the cooking fat from the pan, add a little oil.


Stir-fry the vegetables for approx. 10 mins. Add the stock and bring to the boil. Add the meat with the honey, bay leaf and cinnamon, cover and braise on a low heat for approx. 1½ hours. Remove the lid, finish braising for about 30 mins., season.

Good to know
Serve with: Boiled rice.

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