HOMEMADE APPLE CIDER BEEF STEW
It's especially nice to use this recipe in fall, when the weather gets crisp and Nebraska's apple orchards start selling fresh apple cider. This entree's subtle sweetness is a welcome change from other savory stews. We enjoy it with biscuits and slices of apple and cheddar cheese. -Joyce Glaesemann, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add the cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. , Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender. , Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Nutrition Facts : Calories 330 calories, Fat 12g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 628mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
APPLE CIDER PULLED PORK
For potlucks and tailgates, we slow-cook pork with cider, onions and spices. These tangy sliders and sweet potato fries make a winning barbecue plate. -Rachel Lewis, Danville, Virginia
Provided by Taste of Home
Categories Lunch
Time 8h30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients. Place apples, onion, celery and cider in a 5-qt. slow cooker; top with roast. Sprinkle roast with seasoning mixture. Cook, covered, on low until tender, 6-8 hours., Remove roast; shred with 2 forks. Skim fat from cooking juices. Mix cornstarch and water; stir into cooking juices. Cook, covered, on high until thickened, 10-15 minutes; stir in pork. Serve on buns. If desired, top with apple slices. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 375 calories, Fat 15g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 563mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
CREAMY PORK STEW
This creamy pork stew is one of my favorite cold weather dishes of all time. You can add squash, Brussels sprouts, cabbage, mushrooms, root vegetables--it's quite versatile. And if pork isn't your thing, this would be lovely with veal, beef, or chicken thighs. Serve on steamed rice, mashed potatoes, or noodles.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 4
Number Of Ingredients 21
Steps:
- Season pork chunks generously with salt and pepper. Toss to distribute seasonings evenly.
- Heat vegetable oil in pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes total time per batch. Transfer pork to a plate. Cook onions in same pot; cook and stir until they start to turn translucent and edges get brown, 3 or 4 minutes. Add garlic; cook 1 minute. Stir in apple cider and apple cider vinegar.
- Raise heat to high. Stir in mustard and horseradish. Transfer browned pork pieces back to pot, along with accumulated juices. Pour in cream and chicken broth to cover. Add sage, thyme, rosemary, and bay leaf. Season with a pinch of salt. Bring to a simmer; reduce heat, cover, and simmer on low for 30 minutes. Add celery, carrots, black pepper and cayenne.
- Simmer uncovered on low until meat is tender, about 1 hour. Add green peas. Simmer another 10 minutes. Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.
- Garnish individual servings with apple strips and chopped fresh chives.
Nutrition Facts : Calories 759.9 calories, Carbohydrate 19.6 g, Cholesterol 213.8 mg, Fat 61.2 g, Fiber 3 g, Protein 32.5 g, SaturatedFat 28 g, Sodium 446.5 mg, Sugar 8 g
PORK AND CIDER STEW
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
- Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
- Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.
PORK STEW WITH APPLES AND TURNIPS IN CIDER
Pork shoulder is one of those inexpensive cuts of meat that benefits from long, slow cooking. This slow-cooked comfort food is just lovely served over egg noodles. Easily made in either a crock pot or in the oven, this delicious meal is adapted from "Slow-Cooked Comfort" as published in our local paper.
Provided by Molly53
Categories Pork
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in a mixing bowl and sprinkle with salt, freshly ground pepper and rosemary.
- Cover and refrigerate for several hours or overnight.
- Roll up the pork rind or fold bacon in half, tie with kitchen string and cover with cold water in a large pan.
- Bring to a light boil and boil for 5 minutes.
- Drain and cool under cold running water. Set aside.
- Pat meat dry with paper towels.
- On a plate, season flour with large pinch of salt and freshly ground pepper.
- Preheat oven to 325F, if using Dutch oven.
- Heat oil in a large skillet over medium-high heat.
- Dip a few pieces of pork at a time in the flour, place in the skillet and brown evenly.
- As each batch is done, transfer meat to a 5-1/2-quart Dutch oven or a slow cooker.
- Pour cider into the skillet.
- Over high heat, scrape the bottom of the pan for 1 minute or so to incorporate all the residue. (If oil and flour are burned, skip this step and pour cider directly into Dutch oven or slow cooker.
- Strain the cider over the meat.
- Add apples, turnips and garlic to the pork, and bury pork rind or bacon in the meat.
- Season with salt and pepper and cover.
- Be sure to check on the pork and add 1/4 cup water at a time, if necessary, to prevent the meat or vegetables from burning.
- Bake on the middle shelf of the oven for 1-1/2 hours, or in the slow cooker for about 6 hours, stirring meat, turnips and apples once or twice if possible to ensure even cooking.
- Discard the pork rind or bacon, put the stew with the apples and turnips in a heated serving bowl, and skim off the fat.
- Mash some of the apples and turnips into the juices, pour over meat.
Nutrition Facts : Calories 574.6, Fat 40.3, SaturatedFat 13, Cholesterol 134.2, Sodium 404.7, Carbohydrate 12.4, Fiber 2.1, Sugar 6.8, Protein 38.9
PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES
Provided by Bruce Aidells
Categories Onion Pork Potato Vegetable Stew Dinner Meat Bacon Root Vegetable Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
- Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
- Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
- Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
- Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.
SLOW COOKER APPLE CIDER BRAISED PORK
This pork shoulder recipe combines pork shoulder with apple cider in a slow cooker, where it is cooked for several hours until tender. Reduce the cooking liquid to create a thick and flavorful sauce you can pour over the sliced pork.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 7h
Yield 8
Number Of Ingredients 13
Steps:
- Season pork with salt and black pepper. Heat oil in a large skillet over high heat. Sear pork on all sides in the hot oil until browned, about 3 minutes per side. Transfer pork to the slow cooker.
- Reduce stovetop temperature to medium; cook and stir shallots and celery in the skillet until they begin to soften, 3 to 4 minutes. Pour in apple cider vinegar and cook, scraping up any browned bits, until liquid is nearly evaporated, 4 to 5 minutes.
- Pour shallot mixture over pork shoulder in the slow cooker. Add apple cider, garlic cloves, and bay leaf. Cover, set slow cooker to Low, and cook until fork-tender but not falling apart, about 6 hours. Turn pork over every 1 to 2 hours. Remove pork roast to a plate and cover loosely with foil.
- Pour remaining liquid from the slow cooker through a fine mesh strainer into a large saucepan; place over high heat. Discard bay leaf and other solids. Bring sauce mixture to a boil, decrease heat and cook, skimming fat from the top, until reduced to 1/4 of the original volume, about 10 minutes.
- Remove sauce from heat and stir in Dijon mustard and cayenne pepper. Slowly whisk in cold butter until incorporated. Sprinkle in fresh herbs and season with salt and black pepper to taste.
- Cut pork into 1/4-thick slices and serve with sauce poured over the top.
Nutrition Facts : Calories 388.5 calories, Carbohydrate 13.5 g, Cholesterol 97.1 mg, Fat 25.9 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 9.9 g, Sodium 126.9 mg, Sugar 9.5 g
NORMANDY PORK WITH APPLES & CIDER
True comfort food for chilly winter evenings, this slow-cooker recipe combines meltingly tender pork, smoked bacon and cider
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 8h50m
Number Of Ingredients 15
Steps:
- Heat half the oil in a large pan and brown the meat in batches. Don't overcrowd the pan, and only turn the meat when it has a deep brown crust on the underside, as this will add lots of flavour to the stew. When one batch is cooked, tip it into the slow cooker and continue with the next batch, adding more oil as you need it.
- When all the meat has been transferred to the slow cooker, add the onion, carrots and celery to the pan and cook for 5-10 mins to just soften, scraping any meaty bits up from the bottom of the pan. Tip the veg into the slow cooker. Add the lardons to the pan and fry until crispy. Pour in the cider, bubble for 1 min, again scraping the bottom of the pan, then tip the cider and lardons into the slow cooker too. Add the apples, stock cube and herbs to the slow cooker, pour in 400ml water, season well and turn the heat to Low. Cover with the lid and cook for 6-8 hrs until the meat is very tender. (If you don't have a slow cooker, tip all the ingredients back into the pan, cover with a lid and cook for 3 hrs over a low heat, stirring every now and then to prevent it from catching on the bottom. You may have to add a splash of water during cooking if the sauce looks dry.)
- Turn your slow cooker up to High. Add the crème fraîche and mustard to the stew and check the seasoning. If the sauce is thin, you can thicken it with the cornflour - ladle 2 spoonfuls of the sauce into a pan and bring to a simmer, mix the cornflour with 1-2 tsp cold water to make a paste, then stir it into the sauce. Once thickened, return the sauce to the slow cooker and cook for 10 mins more on High, stirring occasionally (or for 5 mins on the hob). Serve with mashed potato, greens and extra mustard and thyme, if you like.
Nutrition Facts : Calories 594 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.8 milligram of sodium
APPLE CIDER PORK STEW
I want to try this recipe but it calls for a slow cooker which I do not have. It was published in "Our State" magazine in the March '05 issue Hope someone can help me so I can cook it normally.
Provided by Love To Cook in hun
Categories Stew
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut meat into 1 inch pieces.
- In a 4-6 quart slow cooker, combine meat, potatoes, carrots, onions, apple, celery and tapioca.
- Stir in apple cider, salt, caraway seeds and pepper.
- Cover and cook on low heat setting for 10-12 hours or on high heat for 5-6 hours.
Nutrition Facts : Calories 388.9, Fat 20.6, SaturatedFat 7.1, Cholesterol 80.5, Sodium 432, Carbohydrate 28.8, Fiber 3.6, Sugar 9.7, Protein 21.8
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- Heat the olive oil in a large, lidded casserole over a high heat and fry the pork belly pieces first until browned, then remove from the pot and fry the pork shoulder until browned. Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned.
- Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry.
- Add the apples, cover again and continue simmering for a further 15-20 minutes until the pork is tender but not falling apart. Stir through the cream, adjust for seasoning and serve with boiled new potatoes.
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5/5 (1)Estimated Reading Time 2 mins
- Heat a drizzle of olive oil in a large soup pot or dutch oven over medium heat. Brown pork with a little salt and pepper. Add bacon, onion, potatoes, and carrots to the pot. Sprinkle flour over the meat and vegetables and place sprigs of rosemary and thyme on top. Pour 2c cider and water over everything. Bring to a simmer and cook 1-1 1/2 hours, or until pork is tender. Add additional cider, if needed.
- Add apples and dijon mustard. Simmer 15-20 minutes longer, or until apples are tender. Taste and add additional salt, pepper, or herbs as desired.
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