Go Back
Apple Cider Pork Stew with Root Vegetables
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, sliced into rounds
  • 2 parsnips, cut into 1-inch pieces
  • 1 sweet potato, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • 2 cups apple cider
  • 2 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes total. Remove the pork and set it aside.
  • Add the onion, carrots, parsnips, and sweet potato to the same pot. Cook for 5 minutes, stirring occasionally, until the onion softens.
  • Stir in the garlic and cook for 1 minute more.
  • Return the pork to the pot. Pour in the apple cider and chicken broth. Add the thyme, salt, and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the pork is tender and the vegetables are cooked through.
  • Let the stew cool completely before dividing it into freezer-safe containers.

Notes

Portion the cooled stew into single servings before freezing so you can thaw only what you need. Reheat gently on the stovetop with a splash of broth if the mixture thickens too much after freezing. Skip the sweet potato if you prefer firmer vegetables that hold shape even longer in the freezer.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife