A New, Delicious Pork Stew Recipe

Filed in archive Recipes on January 11, 2008

Pork and apples is a flavor marriage made in heaven. Add some onions, potatoes and carrots to the mix and you've got yourself a beautiful stew with earthy, autumn-like flavors.

I'm not sure what to call it. Harvest Pork Stew? Autumn Pork Stew?
How about Scrumptious Pork Stew?
Hmmm...maybe not.

Well, you get the idea. It's really delicious and it's a pork stew. What should we call it?




________ ? Pork Stew
serves 4-6

2 pounds pork shoulder, trimmed and cut into 2-inch cubes
2 tablespoons olive oil
2 small onions, thinly sliced
2 Granny Smith apples, peeled, cored and cut into 1 inch pieces
2 carrots, cut into 1-inch pieces
2 yellow potatoes, peeled and cut into 1 inch pieces
1/2 bottle dry white wine
3 cups chicken stock
2 tablespoons Dijon mustard
2 bay leaves
1 tablespoon chopped fresh sage
salt and freshly ground black pepper

Season the pork cubes with salt and freshly ground pepper.
Heat 1 tablespoon of the oil in a large saucepan or Dutch oven over medium-high heat.
When the oil is hot and almost smoking, add the pork.
Sear the pork until it develops a dark brown crust on all sides. This will take several minutes and may have to be done in several batches. Do not crowd the meat, you want it to sear, not steam.
Take the pan off the heat and remove the pork to a plate.
Turn the heat down to medium and add the remaining tablespoon of oil to the pan, then put the pan back on the heat.
Add the onions and cook, stirring, until they brown and turn soft, 3-5 minutes.
Stir the pork, apples, potatoes and carrots into the pan.
Pour in the wine, plus enough chicken stock to just cover everything.
Bring the liquid to a boil, then reduce to a simmer.
Add the Dijon mustard and the bay leaves.
Cover the pot and gently simmer for 40 minutes, then stir in the sage leaves.
Continue simmering for another 20 minutes or so, until the meat is very tender.
Before serving, remove the bay leaves and taste for salt and pepper.

Make sure to have some crusty French or Italian bread to soak up the sauce.