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
AUTUMN PORK STEW
-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. , Stir in squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 867mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
AUTUMN PORK STEW
Note: The apples disintegrate into the stew so don't worry how you cut them.
Provided by Martha
Time 3h30m
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy bottomed pot, place olive oil and bacon and cook over medium high for 8-10 minutes until the bacon is crispy.
- Add the onions and lower heat to medium low and cook for 20 minutes, stirring occasionally.
- Add garlic and cook for one minute.
- With a slotted spoon or spider, remove bacon and onion mixture to a large bowl.
- Lay pork pieces out and salt and pepper both sides.
- Heat the pot with the bacon fat to medium high and once hot, sear meat in three or four batches. Do not over crowd pan and sear each side for three to four minutes. Remove to bowl with bacon and onions as you sear each batch. The searing process should take 30-40 minutes total. Don't rush this step; just make sure each piece is nice and golden brown.
- Once the last batch is done, pour the bowl back in the pot and add the white wine. Stir to get all brown bits from bottom of pot.
- Add carrots, apples, apple sauce, one can of stock and bay leaves. Bring to boil, lower to a simmer, and place cover partially on. Simmer for two hours, stirring occasionally.
- After two hours, add second can of stock and the potatoes and bring to a rolling simmer. Cook five minutes then add squash and cook for an additional 15 minutes. (Be careful at this point as the mixture will be thick and if not watched, may stick and burn). The pork is very tender so as you stir, try not to break the meat up too much.
- Once the potatoes and squash are cooked, serve stew in bowls.
RICH AUTUMN PORK STEW WITH BEER
Steps:
- 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
- 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
- 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.
APPLE AND PORK STEW
This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.
Provided by LIZZY217
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
- Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
- Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.
Nutrition Facts : Calories 617 calories, Carbohydrate 41.7 g, Cholesterol 87.8 mg, Fat 28 g, Fiber 4.9 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 1342.9 mg, Sugar 8.7 g
AUTUMN PORK AND APPLE STEW
This menu is great for a busy autumn day--put dinner in the slow cooker and it's ready when you are. Serve with mashed potatoes or egg noodles, buttered Brussels sprouts and warm dinner rolls.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper. Add onions, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes. Transfer to a 3 1/2-quart slow cooker and top with pork cubes. Add apple cider, thyme, allspice and sage to skillet. Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker. Cover and slow-cook until pork is tender, 6-7 hours on low. Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm. Skim off fat from surface of cooking liquid. In food processor or blender, puree cooking liquid and solids until smooth. Pour sauce over meat, stir gently and serve immediately.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 12.8 g, Cholesterol 138.9 mg, Fat 32.3 g, Fiber 1.7 g, Protein 39.5 g, SaturatedFat 10.5 g, Sodium 351.3 mg, Sugar 9.7 g
PORK AND APPLE STEW
This stew includes the customary pairing of pork and apples as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Toss pork tenderloin with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add meat to the pan, and brown, turning occasionally, about 6 minutes. Transfer to a plate.
- Reduce heat to medium-low, add remaining 1 tablespoon oil, onion, and caraway seeds, if using, and cook until onion softens, about 3 minutes. Stir in remaining 1 tablespoon flour. Stir in stock, water, mustard, cabbage, potatoes, and 3/4 teaspoon salt. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes. Add apples, and continue cooking, covered, for 10 minutes.
- Just before serving, stir in reserved pork cubes, any juices that have accumulated on the plate, and chopped parsley. Simmer stew gently until pork is heated through, about 2 minutes (cooking it longer will make it tough).
Nutrition Facts : Calories 334 g, Fat 13 g, Protein 26 g
AUTUMN PORK STEW WITH APPLES, TURNIPS, AND MUSTARD
Steps:
- In a large, heavy Dutch oven over medium heat, fry the bacon until lightly browned, about 5 minutes. Remove and drain the bacon, leaving the fat in the pot. Meanwhile, in a medium bowl, toss the pork with 2 teaspoons salt, 1 teaspoon pepper, and the flour to coat, and set aside. Increase the heat to medium-high, add half of the pork in a single layer (do not crowd), and cook without moving until deeply browned on the bottom, about 3½ minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3½ minutes longer. Remove pork to a clean medium bowl, add a tablespoon of oil to the pot, and repeat with the rest of the pork, reducing the heat if the drippings begin to burn. Return the pot to medium heat, heat 1 tablespoon of oil, and add the onions. Cook until just starting to soften, about 2 minutes. Add the garlic, thyme, and bay leaves, and cook, stirring, until fragrant, about 40 seconds. Add the beer and cider, increase the heat to high, and, using a wooden spoon, scrape any stuck bits from the bottom of the pot, about 2 minutes. Add the cooked pork with accumulated juices, submerge it in the liquid, bring to a boil, reduce heat to very low, cover pot, and simmer until the pork is tender, 1½ to 2 hours. Tip the pot and spoon off as much fat as possible. Add the carrots and turnips, submerge them in the liquid, cover the pot, increase the heat to medium, and cook until the vegetables are just becoming tender, about 15 minutes. Add the apples, submerging them in the liquid, cover the pot, and continue cooking until carrots, turnips, and apples are all tender but not mushy, 10 to 15 minutes longer. Add the mustard and most of the parsley and stir to mix, taste the stew and adjust the seasoning with salt and pepper, if necessary, and serve at once, sprinkling each portion with some of the cooked bacon and the remaining parsley.
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