This apple and pork stew recipe is a savory blend of meat, fruit, wine, and vegetables with just a hint of sweetness.
Apple and Pork Stew
This apple and pork stew recipe is a savory blend of meat, fruit, wine, and vegetables with just a hint of sweetness.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless pork shoulder cubed
- ¼ cup all-purpose flour
- 2 tablespoons butter
- 1 red onion diced
- 1 shallot minced
- 2 cloves garlic minced
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound new potatoes cut into 1/2 -inch cubes
- 14 ounce cans beef broth
- 2 cups dry red wine
- 1 large Granny Smith apple – peeled cored and diced
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Toss pork with flour in a medium bowl; shake off any excess flour. Cook pork until brown on all sides. Remove to a plate; set aside.
- Reduce heat to medium-low; melt butter. Add onion, shallot, garlic, basil, thyme, rosemary, salt, and pepper. Cook, stirring until onion is translucent, about 5 minutes. Add potatoes; cook 5 minutes more.
- Add broth, wine, apple, and pork. Cover and cook until potatoes and apple are tender, and pork is cooked through, about 45 minutes.
