Pork And Apple Stew With Rosemary
A hearty pork and apple stew infused with rosemary and cider, offering a flavorful blend of tender meat, tart apples, and savory aromatics perfect for comforting meals.
Ingredients
- 1 cup chopped onions
- 2 teaspoons minced garlic ⓘ
- 1/3 cup flour
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon fresh ground pepper ⓘ
- 3 pounds pork, cut into cubes ⓘ
- 2 cups apple cider ⓘ
- 2 teaspoons crushed rosemary dried ⓘ
- 1 tablespoon Dijon mustard ⓘ
- 1 tablespoon cider vinegar ⓘ
- 3 cups peeled tart apples, thickly sliced ⓘ
- 2 cups rutabaga, cubed ⓘ
Instructions
- Mix together the flour, salt, and pepper in a large bowl.
- Add cubed pork a few pieces at a time and coat lightly; set aside.
- In a large Dutch oven or casserole dish, heat 1 tablespoon of vegetable oil.
- Add garlic and onions and saute until onions are clear.
- Remove onions and garlic and set aside.
- Add a little oil to the same pan and, over medium heat, brown the pork; set aside.
- Raise the temperature under the pan.
- Add cider and stir to loosen bits at the bottom.
- Put all ingredients into the pan.
- Stir to combine.
- Bring to a boil.
- Cover and cook in the oven for about 1 hour or until the meat is tender.
Tips & Substitutions
For a richer flavor, consider adding a splash of apple brandy to the stew. If you don't have tart apples, Granny Smith or McIntosh varieties work well. You can substitute rutabaga with parsnips or potatoes if needed. To enhance the dish's aroma, try adding a bay leaf during cooking. Remember to stir occasionally for even cooking.
Serving Suggestions
Serve this hearty stew with crusty bread to soak up the delicious sauce. It pairs beautifully with a side of green beans or a simple salad. For a comforting meal, consider offering a side of mashed potatoes or Mississippi Spuds to complement the flavors of the pork and apples.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stew in a pot over medium heat, stirring occasionally until warmed through. You can also microwave it in a covered bowl for quick reheating, ensuring it reaches a safe temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pork And Apple Stew With Rosemary contains roughly 2831 calories, with 4g protein, 30g carbohydrates, and 301g fat. It is an excellent source of vitamin A (114% of the Daily Value). Note that it is relatively high in sodium, at 2238mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this stew?
Yes, you can substitute pork with chicken or beef. However, cooking times may vary, so ensure that the meat is tender and fully cooked. Beef may require a longer cooking time, while chicken will take less time. Adjust accordingly to ensure the best results.
What can I use instead of apple cider?
If you don't have apple cider, you can substitute it with apple juice or white wine mixed with a bit of vinegar to mimic the acidity. Alternatively, a mix of chicken broth and a splash of lemon juice can work for a different flavor profile. Adjust the sweetness as needed.
Is it possible to make this stew in a slow cooker?
Absolutely! To make this stew in a slow cooker, brown the pork and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and the flavors meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).