Description
A heartwarming stew made with tender pork, crispy bacon, sweet apples, and rich prunes, perfect for chilly evenings.
Ingredients
Scale
- 2 lbs pork shoulder, cubed
- 6 strips thick-cut bacon, chopped
- 2 apples, sliced (mix of Granny Smith and Honeycrisp)
- 1 cup prunes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 carrots, diced
- 4 medium potatoes, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Chop the onions, dice the pork, slice the apples and potatoes, and set everything aside.
- Sauté the bacon until crispy in a large Dutch oven over medium heat and remove, leaving drippings.
- Add the cubed pork to the drippings, seasoning lightly with salt and pepper, and sear until golden brown.
- Add onions and garlic to the pot and sauté until onions are translucent.
- Incorporate apple slices, diced carrots, and the cooked bacon; stir to combine.
- Pour in enough broth to cover the meat and vegetables, bringing to a gentle simmer.
- Add thyme, rosemary, bay leaves, and prunes, allowing them to infuse flavor.
- Cover and simmer on low for about 120 minutes, until the pork is fork-tender.
- If the stew is too thin, stir in cornstarch slurry to thicken.
- Serve hot, garnished with fresh parsley or chives.
Notes
This stew pairs well with crusty bread or a fresh garden salad. Feel free to substitute pork for beef or chicken if preferred.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 14g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
Keywords: pork stew, comfort food, autumn recipes, family favorite