Pork Cider Artichoke Stew Recipes

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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.

PORK & CIDER STEW



Pork & Cider Stew image

Make and share this Pork & Cider Stew recipe from Food.com.

Provided by Chris Reynolds

Categories     Stew

Time 7h15m

Yield 5 serving(s)

Number Of Ingredients 11

2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
3 small carrots, peeled and cut into 1/2-inch slices
1 cup chopped onion
1 (2 lb) boneless pork shoulder, cut into 1-inch cubes
1 large granny smith apple, peeled and coarsely chopped
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/4 teaspoon pepper
1 cup apple cider

Steps:

  • Layer sweet potatoes, carrots, onion, pork, and apple in a large 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 to 9 hours until pork and sweet potatoes are tender.

Nutrition Facts : Calories 575.2, Fat 36.9, SaturatedFat 12.8, Cholesterol 128.9, Sodium 290.6, Carbohydrate 27.3, Fiber 4.1, Sugar 9.3, Protein 32.5

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