I'm not sure there could be anything that speaks more of autumn than this wonderful flavorful comforting stew. Filled with apple cider, parsnip, onions, beautiful little round potatoes and a couple of Granny Smith's its blissful porky aroma greeted a very tired and stressed out guy last night.
The Big Guy had a major assignment due on Friday which means he's literally spent all weekend marking his students' hard work ...well I'm saying "hard work" although it is likely some worked more effectively than others. Anyway, it takes him about 2 plus hours to mark each assignment and he has 40 students in the class, so he'll be nose to the desk getting through them all before class time tomorrow. At least this year he has help from a TA, Marcus and thank goodness too because it meant the Big Guy was able to grab a whopping 6 hours of shut eye last night. He was out of here this morning at 5:30, off to the salt mines again.
As for this stew, we've had it here before so I'll be shipping you off to the original post if you'd like to download the recipe. Unfortunately this time I forgot to buy pearl onions so I substituted regular chopped yellow onions and I have to say the flavor was substantially different, so don't do that OK? It's worth the effort of getting the real thing.
Now what to do with all the leftovers, you ask? I think I may see another pot pie in our future. Oh darn!
Pork Stew with Cider (adapted from Bon Appetit via epicurious.com)
3 slices thick cut bacon, cut into 1/4 inch dice
2 pounds boneless country style ribs, trimmed and cut into 2 inch cubes
All purpose flour
Salt and coarse ground black pepper
1 tablespoon vegetable oil
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnip (about 2 large)
1-1/2 tablespoons chopped fresh sage
1/2 cup apple brandy (I used Apple Jack)
2 cups low salt chicken broth
1-1/2 cups apple cider
1 tablespoon white vinegar
1- 12 ounce bag fresh pearl onions
5 unpeeled red potatoes cut in half
2 large Granny Smith apples, peeled, cored and each cut into 8 wedges
2 tablespoons butter at room temperature
2 tablespoons flour
Preheat oven to 325. Heat a large Dutch oven over medium heat; add bacon and cook until bacon is crisp. Remove to a bowl and set aside, leaving drippings in the pot. Add vegetable oil, increase heat to medium high. Season pork cubes well with salt and pepper and dredge in flour, shaking off excess. Brown well in batches on all sides, removing browned pork to a bowl. Drain all but 1 tablespoon of fat from pot. Lower heat to medium and add chopped shallots and parsnips to pot. Cook stirring occasionally until vegetables are softened (about 5 minutes). Add sage and cook for 1 minute. Stir in apple brandy and cook until almost all has evaporated. Add broth, cider, vinegar, reserved bacon and pork with any accumulated juices, bring to a boil, cover and place in oven for 1 hour and 20 minutes, or until pork is just tender.
Meanwhile place pearl onions in a pot, cover with water and bring to a boil. Remove from heat, cool under running water. Peel onions and set aside.
Add potatoes, pearl onions and apples to stew. Return to oven and cook for additional half hour. Mix together butter and flour to form a paste. Add to pot and stir well to blend. Bring to a boil over medium heat and simmer until thickened (about 2 minutes). Taste for seasoning and add salt and pepper as required. Serves 4 to 6.
A year ago - Apple and Stilton Salad with Shallot Vinaigrette