Description
I highly, highly recommend making the stew ahead of time, either in the morning or the day before, if you can. It tastes so much better with time! Feel free to use whatever pork roast you’re able to find on sale. Anything from pork shoulder to pork loin will work well. The leaner the roast, the less fat you’ll have in the stew, but whatever you use will work!
Ingredients
Scale
- 1–1 1/2lbs pork roast, cut into 2” cubes
- 2–3 slices bacon, cooked and crumbled
- 1 onion, diced
- 5–6 medium-sized potatoes, halved or quartered
- 3–4 carrots, cut into wide slices (about 1 1/2c)
- 2 Tbsp gluten free flour blend (like Arrowhead Mills GF Baking Mix), or wheat flour
- 2 springs fresh rosemary (more, if desired)
- 2 sprigs fresh thyme (more, if desired)
- 2–3c apple cider
- 2c water
- 1 apple, large diced (I left the peel on)
- 2 Tbsp dijon mustard
- salt and pepper, to taste
- olive oil
Instructions
- 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.