Slow Cooked Pork and Peach Stew

buddha bowl (1 of 1)

Super simple, one pot, slow cooked and delicious. Despite the simplicity of the ingredients, the flavor is fantastic. A rich, sweet, hearty stew. Although it takes just over four hours to cook, there’s only around fifteen minutes of actual work.

Serves 2

Prep Time: 15 minutes

Cook Time: 4 hours


  • 2 pork shoulder steaks
  • 2 tsp butter
  • 2 onions, quartered
  • 3 garlic cloves, crushed
  • 10 new potatoes
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 pint chicken stock
  • 2 tbsp dried parsley
  • 1 can of peaches in syrup


  1. Cut the pork into cubes around 1 inch wide. In a slow cooker on medium heat, around 140 degrees, melt the butter. Add the pork and brown on all sides.
  2. Add the onion, garlic and potatoes, and season with salt and pepper. Pour in the chicken stock and season with dried parsley. Add all of the syrup from the can of peaches and cook on low, around 120 degrees, for 3 hours. Check every hour and add more stock if needed.
  3. After 3 hours, add the peaches, cutting them into smaller pieces if necessary. Cook for another hour.
  4. Serve as is with cooked vegetables, or replace the potatoes with cooked rice.

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