Pork And Cider Stew Recipe Recipes Recipe For Deviled

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CROCK POT PORK CIDER STEW



Crock Pot Pork Cider Stew image

If you want a switch from your normal stew recipes, you do not want to miss this Crock Pot Pork Cider Stew! It is easy to throw together and has an awesome flavor!

Provided by Aunt Lou

Categories     Soup

Time 5h10m

Number Of Ingredients 8

2 lbs pork loin or shoulder roast (cubed)
3 potatoes (peeled and cubed)
1 lb baby carrots
1/2 onion (chopped)
2 apples (coarsely chopped)
3 cups apple cider ( or apple juice)
1 teaspoon caraway seed
salt and pepper to taste

Steps:

  • Put all of your ingredients in a 6-quart slow cooker (I used my Programmable Travel Crock Pot) and stir well
  • Cover and cook on low for 10-12 hours or high for 5-6 hours

SLOW COOKER PORK AND CIDER STEW



Slow Cooker Pork and Cider Stew image

The combination of tender pork cubes, melt-in-your-mouth leeks and sweet apples make this stew a comfort classic. Pair it with egg noodles or späetzle for a simple but elegant meal.

Time 8h40m

Yield Serves 6

Number Of Ingredients 9

4 leeks, white and light-green parts only, thinly sliced
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
3 apples, peeled and sliced
6 cloves garlic, finely chopped
3/4 teaspoon fine sea salt
3/4 teaspoon ground black pepper
3/4 cup hard (alcoholic) cider or non-alcoholic apple cider
2 teaspoons cider vinegar
1 (15.0-ounce) can kidney beans, rinsed and drained

Steps:

  • Layer leeks, pork, apples and garlic in the bottom of a 5- to 6-quart slow cooker and sprinkle with salt and pepper.
  • Pour in cider and vinegar.
  • Cover and cook on low until pork is very tender, about 8 hours.
  • Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.

Nutrition Facts : Calories 360 calories, Fat 8 grams, SaturatedFat 2.5 grams, Cholesterol 100 milligrams, Sodium 400 milligrams, Carbohydrate 35 grams, Protein 37 grams

CLASSIC PORK STEW



Classic Pork Stew image

Delicious recipe and instructions for how to make pork stew in a dutch oven with pork tenderloin, potatoes, carrots, onions, mushrooms, celery and more.

Provided by Steve Cylka

Categories     Main Course

Time 3h20m

Number Of Ingredients 16

3 tbsp oil
2 pork tenderloins (, cut into 1 inch cubes)
2 medium onions (, peeled and diced)
4 garlic cloves (, minced)
5 medium red potatoes (, cut into chunks)
5 medium carrots (, peeled and cut into chunks)
3 celery stalks (, diced)
8 mushrooms (, quartered)
1 can (28oz) diced tomatoes
2 bay leaves
1 tsp salt
1/2 tsp black pepper
1 can ginger ale (, or apple juice)
1 cup chicken broth (, or water )
2 tbsp corn starch
3 tbsp water

Steps:

  • Preheat oven to 350F
  • Heat oil in a dutch oven over medium high heat. Brown the pork in the dutch oven, turning and stir so that they brown on all sides.
  • Stir in the onions and minced garlic and cook for another 5 minutes.
  • Add the potatoes, carrots, mushrooms, celery, diced tomatoes, salt, pepper, bay leaves, ginger ale and broth. Stir to mix everything.
  • Cover dutch oven with lid and place in the oven to bake for 3 hours.
  • Take dutch oven out of the oven. In a separate bowl whisk together the corn starch and water to make a slurry. Stir the slurry in the stew to thicken.
  • Serve.

Nutrition Facts : Calories 598 kcal, Carbohydrate 29 g, Protein 78 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 236 mg, Sodium 554 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

BRAISED PORK AND VEGETABLE STEW



Braised Pork and Vegetable Stew image

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

Provided by Michelle Klingbeil

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h20m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Steps:

  • Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
  • Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
  • Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 16.4 g, Cholesterol 50 mg, Fat 12.8 g, Fiber 4.6 g, Protein 15.2 g, SaturatedFat 3.8 g, Sodium 1003.6 mg, Sugar 7.4 g

PORK AND CIDER STEW (A CROCK-POT RECIPE)



Pork and Cider Stew (A Crock-Pot Recipe) image

The pairing of sweet potatoes, carrots and apples go perfectly with the pork shoulder and make a nice counterpoint to the cider. It's also really fast and easy to get together.

Provided by TasteTester

Categories     Stew

Time 7h15m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/4 lbs sweet potatoes, about 2 medium, peeled and cut into 3/4-inch pieces
3 small carrots, peeled and cut in 1/2-inch-thick slices
1 cup chopped onion
2 lbs boneless pork shoulder, cut in 1-inch pieces
1 large granny smith apple, peeled, cored and coarsely chopped
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup apple cider

Steps:

  • Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
  • Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
  • Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.

PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES



Pork Stew with Hard Cider, Pearl Onions, and Potatoes image

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

30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

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.

JAMIE OLIVERS PORK & CIDER STEW



Jamie Olivers Pork & Cider Stew image

From the Ministry of Food Book

Categories     Beef/Pork     Other     Other Beef/Pork     Dinner     Beef/Pork Dinner

Yield 4

Number Of Ingredients 10

2 sticks of celery
2 medium carrots
2 medium onions
olive oil
1 heaped tablespoon of flour
1 * 400g tin chopped tomatoes
sea salt and freshly ground black pepper
3 sprigs of fresh sage
500g diced stewing pork
500ml medium-dry cider

Steps:

  • IF using the oven to cook your stew, preheat it to 200 c, 400 f, gas 6.
  • Trim the ends of the celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice lengthways and roughly chop.
  • Put a casserole on a medium heat. Put all the vegetables and the sage into the pan with 2 lugs of olice oil and fry for 10 minutes.
  • Add the pork and the flour. Pour in the cider and tinned tomatoes.
  • Give it a good stir, then season with 1 tsp sea salt (use less if table salt) and a few good grinds of black pepper.
  • Bring to a boil , put the lid on and simmer slowly or cook in the oven for 2 1/2 hours.
  • Remove the lid for the final hour.
  • When done, your meat should be tender and delicious.

Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories

PORK AND CIDER STEW



Pork and Cider Stew image

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

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

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.

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