This stew is a hearty blend of vegetables, pork, apples, and wine. The apples provide a slight sweetness that you and your guests will treasure.
Makes
4 to 6 servingsIngredients
- 1½ pounds pork shoulder cubed
- ⅓ cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 onions diced
- 4 garlic cloves minced
- 1 tablespoon thyme leaves chopped
- 1 tablespoon rosemary leaves chopped
- 2 potatoes peeled and cut into ½-inch cubes
- 1 cup red wine
- 6 cups veal stock
- 2 Granny Smith apples peeled, cored, and chopped
- Salt and pepper to taste
Instructions
- In a mixing bowl, add the pork and flour and toss until the meat is coated.
- In a large saucepan, add the oil and cook over medium-high heat until warm. Add the pork and cook for 5 minutes, or until evenly browned.
- Remove the meat from the pan and set aside.
- Reduce the heat to medium and add the butter. Add the onions and garlic and cook for 5 minutes, or until soft. Add the herbs and potatoes and cook for 5 minutes.
- Add the red wine and cook for 5 minutes, or until reduced by half.
- Add the veal stock and bring to a boil. Reduce heat so that the soup simmers, return the pork to the pan, cover, and cook for 20 minutes.
- Add the apples and cook for 15 minutes.
- Once the pork, apples, and potatoes are tender, season with salt and pepper and serve in warm bowls.
