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Apple Cider Braised Pork Stew with Thyme and Yukon Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds pork stew meat, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups apple cider
  • 2 cups chicken broth
  • 1.5 pounds Yukon gold potatoes, cut into 1-inch chunks
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 2 tablespoons fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Pat the pork dry and season it with the salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Brown the pork in batches until it is seared on all sides, then transfer it to a plate.
  • Lower the heat to medium and add the remaining tablespoon of olive oil. Cook the onion for 4 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
  • Sprinkle the flour over the onions and stir for 1 minute to form a roux. Slowly pour in the apple cider while stirring to avoid lumps, then add the chicken broth.
  • Return the pork to the pot along with the potatoes, carrots, thyme, and bay leaves. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
  • Remove the bay leaves, taste, and adjust salt or pepper if needed before serving.

Notes

If the gravy seems too thin after the pork is tender, uncover the pot for the last 10 minutes and let it reduce while stirring. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy. You can swap the chicken broth for vegetable broth if preferred, but keep the apple cider as the main liquid to maintain the intended flavor.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife