Nation-model pork and potato stew

• 1 kilogram pork chuck steak, sever into 2cm items
• 1/2 cup (75g) undeniable flour, approximately
• 2 tablespoon olive oil
• 3 (240g) brown onions, halved
• 2 clove garlic, beaten
• 2 (130g) rindless bacon slices, coarsely chopped
• 2 tablespoon tomato paste
• 3 cup (750ml) pork stock
• 410 gram can beaten tomatoes
• 1/4 cup (60ml) worcestershire sauce
• 2 (400g) potatoes, chopped coarsely
• 1 (400g) kumara, chopped coarsely
• 1 (350g) crimson capsicum, coarsely chopped
• 1 tablespoon coarsely chopped fresh thyme

Nation-model pork and potato stew

• 1

  Coat pork in flour, shake away extra. Heat oil in pudgy saucepan. Cook dinner pork, in batches, till browned. Decide far off from pan.

• 2

  Cook dinner onion, garlic and bacon in identical pan, stirring, till bacon crisps. Add paste and plug 1 minute.

• 3

  Return pork to pan with stock, undrained tomatoes and sauce. Lift to the boil, then simmer, covered, 1 hour, stirring infrequently.

• 4

  Add potato, kumara and capsicum to pan. Simmer, uncovered, stirring infrequently, about 30 minutes or till pork is soft. Serve casserole sprinkled with thyme.