Pig in the Orchard Harvest Stew
Warm up your autumn evenings with "Pig in the Orchard Harvest Stew," a hearty, flavor-packed dish that celebrates the season's best bounty. This slow-simmered stew combines tender, seared pork shoulder with a medley of root vegetables, baby potatoes, and the sweet-tart brightness of Granny Smith apples. Infused with fresh rosemary, thyme, and a splash of apple cider, it delivers a delightful balance of savory and fruity notes. Thickened to perfection with a buttery finish and garnished with fresh parsley, this comforting dish is perfect for cozy family dinners or special fall gatherings. Serve it with crusty bread to soak up every last drop of this satisfying, one-pot wonder loaded with rustic charm.
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Recipe Information
Ingredients
- 2 lbs pork shoulder (boneless, trimmed and cubed)
- 2 tbsp olive oil
- 1 yellow onion (diced)
- 3 carrots (peeled and sliced into coins)
- 2 parsnips (peeled and sliced into coins)
- 2 celery stalks (sliced)
- 4 garlic cloves (minced)
- 2 apples (preferably Granny Smith, peeled and cubed)
- 4 cups chicken broth
- 1 cup apple cider
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 bay leaf
- 1 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes (halved if large)
- 2 tbsp unsalted butter
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.
Season the cubed pork shoulder with salt and pepper, then sear in batches until browned on all sides, about 5 minutes per batch. Remove the pork and set aside.
In the same pot, add the diced onions. Cook for 3 minutes, stirring occasionally, until softened.
Add the carrots, parsnips, and celery. Cook for another 5 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed apples and cook for 2 more minutes, stirring to combine.
Return the seared pork to the pot. Pour in the chicken broth and apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon.
Add the rosemary, thyme, bay leaf, salt, and black pepper. Stir to combine.
Add the potatoes to the pot, ensuring all ingredients are mostly submerged. Bring the stew to a gentle simmer.
Cover the pot with a lid, lower the heat to maintain a soft simmer, and cook for 90 minutes, stirring occasionally.
After 90 minutes, remove the lid and check the tenderness of the pork and potatoes. They should be fork-tender.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the stew to thicken it slightly. Let it cook for 3-5 minutes until the stew reaches your desired consistency.
Stir in the unsalted butter to add richness and shine to the stew. Taste and adjust seasonings as needed.
Serve the stew hot, garnished with fresh parsley. Pair with a slice of crusty bread for a complete meal.
Nutrition Facts
Calories |
3866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.2 g | 303% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 5539 mg | 241% | |
| Total Carbohydrate | 257.2 g | 94% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 76.3 g | ||
| Protein | 198.7 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 544 mg | 42% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 8631 mg | 184% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
