Apple and Pork Stew

african asian european french italian korean thai soup main side sweet sour bitter savory hard medium

Prep

34 min

Cook

66 min

Total

100 min

Ingredients (16)

2 tablespoons vegetable oil g

¼ cup all-purpose flour g

1 pound boneless pork shoulder, cubed g

2 tablespoons butter g

1 red onion, diced g

2 cloves garlic, minced g

1 shallot, minced g

1 teaspoon dried thyme g

1 teaspoon dried rosemary g

2 teaspoons dried basil g

1 teaspoon salt g

½ teaspoon ground black pepper g

1 pound new potatoes, cut into 1/2 -inch cubes g

2 cups dry red wine g

2 (14 ounce) cans beef broth g

1 large Granny Smith apple - peeled, cored and diced g

Nutrition

kcal

fat

carbs

protein

Instructions

Heat oil in a Dutch oven over medium-high heat. Place flour into a medium bowl. Add cubed pork; toss until coated, then shake off any excess flour. Cook and stir pork in hot oil until browned on all sides. Remove to a plate and set aside.

Reduce heat to medium-low and melt butter in the same pot. Add onion, garlic, and shallot; season with thyme, rosemary, basil, salt, and pepper. Cook and stir until onion is tender and translucent, about 5 minutes. Mix in potatoes and cook for 5 minutes more.

Pour in wine and broth. Add pork and apple. Cover and cook until potatoes and apple are tender, about 45 minutes.