Apple Cider Pork Stew with Pearl Onions
Equipment
- Dutch oven
- Cutting board
- Knife
Ingredients
- 1.5 pounds cubed pork roast
- 2 tablespoons butter
- 1 cup pearl onions, peeled
- 3 carrots, sliced
- 2 potatoes, diced
- 2 cups apple cider
- 1 cup chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the cubed pork roast and brown on all sides, about 6 to 8 minutes.
- Stir in the pearl onions and cook for 3 minutes until they start to turn golden.
- Add the carrots, potatoes, thyme, salt, and pepper. Cook for 2 minutes while stirring.
- Pour in the apple cider and chicken broth. Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 45 to 50 minutes until the pork is tender and the vegetables are soft.
- Sprinkle with chopped fresh parsley before serving.
Notes
Peel the pearl onions ahead so they stay whole during cooking. If the broth needs more body, mash a few potato pieces against the side of the pot near the end. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife