Hearty Pork and Apple Cider Stew

Name: Hearty Pork and Apple Cider Stew
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs pork shoulder, cut into 1.5 inch chunks; 1/4 cup all purpose flour; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons canola oil; 2 yellow onions, diced; 3 cloves garlic, minced; 1 Granny Smith apple, peeled and grated; 2 tablespoons apple cider vinegar; 1 1/2 cups dry hard cider; 3 cups reduced sodium chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon dried sage; 2 bay leaves; 1 whole cinnamon stick; 3 carrots, peeled and sliced; 2 parsnips, peeled and sliced; 3 large Russet potatoes, peeled and cubed; 1 tablespoon Dijon mustard; 2 tablespoons fresh parsley, chopped

This cozy stew uses tender pork and a hint of apple for a perfect chilly night dinner.

By Recipes By Nani· 🌍 American· October 20, 2026

recipesbynani.com

Prep

25 minutes

Cook

2 hours 15 minutes

Total

2 hours 40 minutes

Serves

I love a good beef stew, but this pork version really won me over. It uses hard cider and a grated apple to make a broth that is savory with just a tiny bit of sweetness. It is the kind of meal that makes the whole house smell amazing while it simmers on the stove.

The secret to this recipe is mashing a few of the potatoes right into the pot at the end. This makes the broth thick and creamy without needing any extra flour or heavy cream. You will definitely want some crusty bread on the side to soak up every last drop.

🧺 Ingredients

3 lbs pork shoulder, cut into 1.5 inch chunks
1/4 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons canola oil
2 yellow onions, diced
3 cloves garlic, minced
1 Granny Smith apple, peeled and grated
2 tablespoons apple cider vinegar
1 1/2 cups dry hard cider
3 cups reduced sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
2 bay leaves
1 whole cinnamon stick
3 carrots, peeled and sliced
2 parsnips, peeled and sliced
3 large Russet potatoes, peeled and cubed
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped

👩‍🍳Instructions

1
Put your pork chunks in a large bowl and toss them with the flour, salt, and pepper until they are lightly coated.
2
Heat a large pot or Dutch oven over medium heat and add one tablespoon of oil. Brown the pork in two batches so the pan is not crowded, cooking each side for about 3 minutes until golden.
3
Move the cooked pork to a plate. Turn the heat down to medium low and add the rest of the oil if the pot looks dry.
4
Stir in the onions and cook them for about 10 minutes until they are soft and golden. Use a spoon to scrape the bottom of the pot as you go.
5
Add the grated apple and garlic to the onions. Cook for about 30 seconds until you can smell the garlic.
6
Pour in the hard cider and apple cider vinegar. Use your spoon to scrape up any remaining brown bits from the bottom of the pot. Let the liquid simmer for 2 minutes.
7
Put the pork and any juices back into the pot. Add the chicken broth, Worcestershire sauce, sage, bay leaves, and the cinnamon stick.
8
Bring the pot to a boil, then turn the heat down to low. Cover the pot partway and let it simmer gently for 90 minutes.
9
Stir in the carrots, parsnips, and potatoes. Cover the pot again and cook for another 30 to 40 minutes until the vegetables are tender.
10
Take out the bay leaves and the cinnamon stick. Use a fork to mash a few of the potato chunks against the side of the pot to thicken the liquid.
11
Stir in the Dijon mustard and fresh parsley. Serve hot in big bowls.

💡 Tips

Store any leftovers in the fridge for up to three days. The flavors actually get better after sitting overnight. If you prefer a milder flavor, you can leave out the parsnips and just use extra carrots instead.

#pork #stew #comfort food #dinner #fall recipes

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