Reviewed: Feb. 6, 2012

I made this with pork stock since I had a pork bone in the freezer. Simple but delicious. Spice combination was just right. I might try it with a cup of white wine next time.

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Reviewer:

Rachel

Reviewed: Nov. 14, 2011

Fantastic! Serve sit in a scooped out pumpkin. Delicious!

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Reviewer:

carissameans

Reviewed: Jul. 1, 2011

I cut down on the flour and used olive oil instead of butter - for health, not taste . :-) Also I find fresh apples fall apart too easily, so I use dried apple rings to avoid mush.

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Reviewer:

Jo King

Cooking Level: Beginning

Reviewed: Apr. 28, 2011

Excellent! Very flavorful and my picky husband and sone liked it. I did make a few changes for my family's tastes: skipped the flour dredge and just browned in canola oil; used white wine instead of red (that's all I had) and added an 8 oz can tomato sauce. I also used less onion and didn't use shallot.

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Reviewer:

hmbeauford

Reviewed: Nov. 2, 2010

Very tasty. I followed the recipe, with the exception of adding the apples at the same time as the pork. I added them at the end. Mine came out very soupy. I had to add 1/2 cup of cold water and 4 TBS of flour to it to get it to stew thickness. Next time I will up the amount of pork to at least 1.25 lbs.

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Reviewer:

Jeanette

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Youngsville, North Carolina, USA

Reviewed: Mar. 10, 2010

We thoroughly enjoyed this dish. Thanks so much for sharing! I made half the recipe which was about four servings.

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Reviewer:

AuntieJ

Cooking Level: Expert

Reviewed: Oct. 1, 2009

When I first added the red wine to the stew, it seemed like it might be a bit overpowering to the other flavors. After it simmered, it was delicious. I wouldn't hesitate to serve this uniquely flavored stew with popovers or cornbread and a mixed greens salad to dinner guests.

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Reviewer:

gapch1026

Reviewed: Apr. 18, 2009

Very nice stew. Made some changes based on what I had on hand - sweet yellow onion instead of red and no shallot. Used 1/2 cup of red wine so supplemented with splash of red wine vinegar. Husband didn't really like it, but doesn't like anything cooked with wine!

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Reviewer:

Kali Durga

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

Reviewed: Jan. 16, 2009

I really enjoyed this dish. It was simple to make and tastes great. I didn't have the dried spices on hand and only used half the amount of basil. I also held off on adding the apple until the last 15 minutes of cooking. I would definitly make it again!

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Reviewer:

Elizabeth

Cooking Level: Beginning

Home Town: Panama City, Florida, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Nov. 2, 2007

This is a good starting point. The first time I made it I found it needed more veggie. So the next time I added carrots and celery which made it much better. I also added two cinnamon sticks during the stewing time.

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