Harvest Pork Stew
Harvest Pork Stew is a hearty one-pot meal featuring tender pork and seasonal vegetables.Fresh apples add a subtle sweetness that complements the savory broth.Potatoes, carrots, and celery create a satisfying texture and rich flavor.Thyme, rosemary, and garlic provide a delicious, rustic aroma.Slow simmering allows the pork to become tender and the flavors to blend beautifully.Serve this comforting autumn stew with crusty bread or warm dinner rolls.
Ingredients
- 2 pounds (900 g) pork shoulder, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 2 celery stalks, sliced
- 1 cup butternut squash, cubed (optional)
- 2 tablespoons all-purpose flour
- 1 cup apple cider, preferably unsweetened
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Cut the pork shoulder into evenly sized cubes. Pat the pieces dry with paper towels and season them with salt, black pepper, and paprika.Preparing the meat evenly helps it cook consistently, while drying the surface encourages better browning.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork in batches and brown the pieces on several sides for approximately 5–7 minutes per batch.Transfer the browned pork to a plate and set aside. Avoid overcrowding the pot, as the meat may release moisture instead of developing a golden crust.
- Reduce the heat to medium and add the butter to the same pot. Stir in the chopped onion, carrots, and celery. Cook for approximately 4–5 minutes until the vegetables begin to soften.Add the minced garlic and cook for another 30 seconds, stirring continuously to prevent it from burning.
- Sprinkle the flour over the vegetables and stir for 1–2 minutes. This helps create a thicker, more satisfying broth.If you prefer a gluten-free stew, skip the flour and thicken the broth later with a cornstarch slurry if necessary.
- Gradually add the apple cider and chicken broth, stirring well to loosen the browned bits from the bottom of the pot.These flavorful bits help give the stew its rich, savory character. Add the thyme, rosemary, bay leaf, and remaining black pepper.
- Add the browned pork and any accumulated juices back to the pot. Stir gently to combine everything.Bring the liquid to a gentle simmer, then reduce the heat to low. Cover partially and cook for approximately 30 minutes, stirring occasionally.
- Stir in the potatoes, chopped apple, and butternut squash, if using. Continue simmering for another 25–35 minutes, or until the pork is fork-tender and the vegetables are cooked through.Adding the apple during this stage allows it to soften and contribute a subtle sweetness without completely disappearing into the broth.
- Check the stew for thickness. If it is too thick, add a little more chicken broth or water. If it is too thin, simmer uncovered for several minutes until the liquid reduces.Taste and adjust the salt and pepper. Remove the bay leaf before serving.
- Allow the stew to rest for approximately five minutes. Sprinkle freshly chopped parsley over the top and serve hot.Enjoy Harvest Pork Stew with crusty bread, warm biscuits, dinner rolls, or steamed rice for a hearty and satisfying meal.
Notes
- Choose pork shoulder: It is well suited to slow cooking and becomes tender as it simmers.
- Brown the pork properly: Browning creates a deeper, more savory flavor.
- Use a firm apple: Varieties such as Granny Smith or Honeycrisp work well.
- Cut vegetables evenly: This helps them cook at a similar rate.
- Add vegetables at the right time: Potatoes and squash should be added after the pork has started to tenderize.
- Simmer gently: A gentle simmer helps the meat become tender without cooking the liquid away too quickly.
- Adjust the sweetness: Use less apple cider or choose a tart apple if you prefer a more savory stew.
- Remove the bay leaf: Always remove it before serving.