This pork and apple stew with potatoes is cooked in red wine, beef broth, shallots, and dried herbs for a savory and comforting cold-weather dish.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
617 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
Pour in wine and broth. Add pork and apple. Cover and cook until potatoes and apple are tender, about 45 minutes.
Ingredients
1 teaspoon salt
2 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 cloves garlic, minced
2 teaspoons dried basil
2 (14 ounce) cans beef broth
1 red onion, diced
2 cups dry red wine
1 shallot, minced
1 pound boneless pork shoulder, cubed
1 pound new potatoes, cut into 1/2 -inch cubes
1 large Granny Smith apple - peeled, cored and diced
