This stew is a savory blend of pork, apples, wine, and vegetables with just a hint of sweetness.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

617 calories; 28.7 g protein; 41.7 g carbohydrates; 87.8 mg cholesterol; 1342.9 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2009
When I first added the red wine to the stew, it seemed like it might be a bit overpowering to the other flavors. After it simmered, it was delicious. I wouldn't hesitate to serve this uniquely flavored stew with popovers or cornbread and a mixed greens salad to dinner guests. Read More
(14)

Most helpful critical review

Rating: 3 stars
11/02/2007
This is a good starting point. The first time I made it I found it needed more veggie. So the next time I added carrots and celery which made it much better. I also added two cinnamon sticks during the stewing time. Read More
(21)
22 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
11/02/2007
This is a good starting point. The first time I made it I found it needed more veggie. So the next time I added carrots and celery which made it much better. I also added two cinnamon sticks during the stewing time. Read More
(21)
Rating: 3 stars
10/28/2007
I'm not a big beef stew person, so I should've known better than to try this. If I were to try it again, I'd add the apples towards the end (they were mush of nothing...depends on what you want), and skip the herbs, using only salt and pepper....to enjoy the cooked down wine flavor more. If you enjoy beef stew, I would bet you would enjoy this. Read More
(16)
Rating: 5 stars
10/14/2009
When I first added the red wine to the stew, it seemed like it might be a bit overpowering to the other flavors. After it simmered, it was delicious. I wouldn't hesitate to serve this uniquely flavored stew with popovers or cornbread and a mixed greens salad to dinner guests. Read More
(14)
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Rating: 5 stars
01/16/2009
I really enjoyed this dish. It was simple to make and tastes great. I didn't have the dried spices on hand and only used half the amount of basil. I also held off on adding the apple until the last 15 minutes of cooking. I would definitly make it again! Read More
(10)
Rating: 4 stars
07/01/2011
I cut down on the flour and used olive oil instead of butter - for health not taste.:-) Also I find fresh apples fall apart too easily so I use dried apple rings to avoid mush. Read More
(8)
Rating: 4 stars
04/20/2009
Very nice stew. Made some changes based on what I had on hand - sweet yellow onion instead of red and no shallot. Used 1/2 cup of red wine so supplemented with splash of red wine vinegar. Husband didn't really like it but doesn't like anything cooked with wine! Read More
(8)
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Rating: 5 stars
04/28/2011
Excellent! Very flavorful and my picky husband and sone liked it. I did make a few changes for my family's tastes: skipped the flour dredge and just browned in canola oil; used white wine instead of red (that's all I had) and added an 8 oz can tomato sauce. I also used less onion and didn't use shallot. Read More
(7)
Rating: 4 stars
03/11/2010
We thoroughly enjoyed this dish. Thanks so much for sharing! I made half the recipe which was about four servings. Read More
(6)
Rating: 4 stars
11/03/2010
Very tasty. I followed the recipe with the exception of adding the apples at the same time as the pork. I added them at the end. Mine came out very soupy. I had to add 1/2 cup of cold water and 4 TBS of flour to it to get it to stew thickness. Next time I will up the amount of pork to at least 1.25 lbs. Read More
(5)