Description
This stew is a savory blend of pork, apples, 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
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound new potatoes, cut into 1/2 -inch cubes
- 2 cups dry red wine
- 2 (14 ounce) cans beef broth
- 1 large Granny Smith apple – peeled, cored and diced
Instructions
- Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side
- and then remove from the pan.
- Reduce the heat to medium-low
- and melt the butter in the pan. Add the onion
- garlic and shallot; season with thyme
- rosemary
- basil
- salt and pepper. Cook and stir until the onion is tender and translucent
- about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
- Pour the wine and beef broth into the pot
- and add the pork and apple. Cover and cook for about 45 minutes
- until potatoes and apples are tender.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 4