Another day is nearly through, but this is an opportunity to enjoy some delicious and yet nutritious comfort food. Whether you’re eating with the family, with a roommate or alone, this dish is sure to warm your heart. It’s also nutritious and made with ingredients that aren’t on the top lists for selling out in stores.
Pork and Apple Comfort Stew
- 1 pound of pork cubed – ideally the cheap shoulder or from a cottage roll
- 1 pound potatoes, cut into ½ inch cubes
- 1 medium onion, diced – red, yellow, Vidalia, or any kind you have
- 1 large or 2 smaller apples, peeled and cubed – the more tart the better, but whatever you have is good
- 1 shallot or 2 green onions (if you don’t have these, dried chives will do)
- 2 14-ounce cans beef broth or stock or 1 beef bouillon cube in 14 ounces of water
- 2 cloves garlic, minced
- ¼ cup all purpose flour
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons butter
- ½ teaspoon black pepper, ground
- 2 cups dry red wine or red cooking wine
Heat the oil in a large pot. Coat the pork in flour in a large bowl. Shake out the excess flour and cook in the oil until each side is brown. Set aside. Add the butter to the pot, followed by the onion, shallot and garlic, as well as the thyme, rosemary, basil, and black pepper. Stir and allow to cook until the onion is translucent and tender. Add the potatoes and cook for another five minutes. Add the beef broth and wine, then the apple and pork. Cover and cook for 45 minutes to an hour until both the potatoes and apples are tender.
This is a bright, savory alternative to a traditional beef stew and is more appropriate (though just as comforting) for the spring.
Bonus future time-saving tip: Make a double batch and freeze it for future dinners or get ready for some easy lunch or dinner leftovers tomorrow.