Hearty Pork and Apple Stew

Name: Hearty Pork and Apple Stew
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Cuisine: American
Ingredients: 2 pounds pork shoulder, cut into 1 1/2 inch chunks; 1/4 cup all purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons canola oil, divided; 1 large yellow onion, diced; 1 Granny Smith apple, grated; 3 cloves garlic, minced; 1 1/2 cups dry hard cider; 1 tablespoon apple cider vinegar; 3 cups reduced sodium chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried sage; 2 bay leaves; 1 cinnamon stick; 3 large carrots, chopped; 2 large parsnips, chopped; 1 pound Russet potatoes, peeled and cut into chunks; 1 tablespoon Dijon mustard; Fresh parsley or sage for garnish

This comforting pork stew features tender meat, root vegetables, and a hint of apple for a perfect cozy meal.

By Enzo81 Kitchen· American· October 25, 2026

enzo81.xyz

Prep

20 minutes

Cook

2 hours 15 minutes

Total

2 hours 35 minutes

Serves

There is nothing quite like a warm bowl of stew when the weather turns cold. This pork stew has become a favorite in my house because it pairs juicy pork shoulder with the natural sweetness of apples and earthiness of parsnips. It is a complete meal that feels special enough for guests but is easy enough for a busy weeknight.

My secret for a rich broth is to grate a fresh Granny Smith apple directly into the pot, which dissolves to add a lovely depth of flavor. If you want a thicker stew without adding extra flour, simply mash a few of the cooked potato chunks against the side of the pot before serving.

Ingredients

2 pounds pork shoulder, cut into 1 1/2 inch chunks
1/4 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil, divided
1 large yellow onion, diced
1 Granny Smith apple, grated
3 cloves garlic, minced
1 1/2 cups dry hard cider
1 tablespoon apple cider vinegar
3 cups reduced sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
2 bay leaves
1 cinnamon stick
3 large carrots, chopped
2 large parsnips, chopped
1 pound Russet potatoes, peeled and cut into chunks
1 tablespoon Dijon mustard
Fresh parsley or sage for garnish

10Instructions

1
Toss the pork chunks in a bowl with flour, salt, and pepper until lightly coated.
2
Heat one tablespoon of oil in a large Dutch oven over medium heat. Brown the pork in two batches, cooking until golden on all sides, then remove to a plate.
3
Reduce the heat to medium low and add the remaining oil and diced onions. Cook for about 10 minutes until softened, scraping the bottom of the pot.
4
Stir in the grated apple and minced garlic, cooking for 30 seconds until fragrant.
5
Pour in the hard cider and apple cider vinegar. Bring to a simmer while scraping up the browned bits from the bottom of the pot, letting it reduce for 2 minutes.
6
Return the pork and any juices to the pot. Add the broth, Worcestershire sauce, sage, bay leaves, and the cinnamon stick.
7
Bring to a boil, then lower the heat to a gentle simmer. Cover partially and cook for 90 minutes.
8
Add the carrots, parsnips, and potatoes to the pot. Cover again and simmer for another 30 to 40 minutes until the vegetables are tender.
9
Remove the bay leaves and cinnamon stick. Stir in the Dijon mustard and mash a few potato chunks into the broth to thicken it.
10
Garnish with fresh herbs and serve warm.

Tips

Store leftovers in an airtight container in the fridge for up to three days, as the flavors only get better the next day. Serve this stew with a thick slice of crusty bread to soak up the delicious broth.

#pork #stew #comfort food #dinner #healthy

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