Apple and Pork Stew

Apple and Pork Stew

13
LIZZY217 0

"This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness."
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Ingredients

1 h 20 m servings 617 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 1343 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Reviews

13
  1. 17 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 dur...

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 dur...

I'm not a big beef stew person, so I should've known better than to try this. If I were to try it again, I'd add the apples towards the end (they were mush of nothing...depends on what you wan...

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...

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 l...

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. Hus...

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.

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 inste...

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

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...