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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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)

Directions

Step 1

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add olive oil.

Step 2

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.

Step 3

In the same pot, add the diced onions. Cook for 3 minutes, stirring occasionally, until softened.

Step 4

Add the carrots, parsnips, and celery. Cook for another 5 minutes until the vegetables start to soften.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the cubed apples and cook for 2 more minutes, stirring to combine.

Step 7

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.

Step 8

Add the rosemary, thyme, bay leaf, salt, and black pepper. Stir to combine.

Step 9

Add the potatoes to the pot, ensuring all ingredients are mostly submerged. Bring the stew to a gentle simmer.

Step 10

Cover the pot with a lid, lower the heat to maintain a soft simmer, and cook for 90 minutes, stirring occasionally.

Step 11

After 90 minutes, remove the lid and check the tenderness of the pork and potatoes. They should be fork-tender.

Step 12

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.

Step 13

Stir in the unsalted butter to add richness and shine to the stew. Taste and adjust seasonings as needed.

Step 14

Serve the stew hot, garnished with fresh parsley. Pair with a slice of crusty bread for a complete meal.

Nutrition Facts

Serving size	(3769.0g)

Amount per serving	% Daily Value*
Calories	3866.5

Total Fat 236.2g	0%
Saturated Fat 82.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 697.0mg	0%
Sodium 5539.4mg	0%
Total Carbohydrate 257.2g	0%
Dietary Fiber 35.7g	0%
Total Sugars 76.3g
Protein 198.7g	0%

Vitamin D 0IU	0%
Calcium 543.9mg	0%
Iron 19.7mg	0%
Potassium 8630.7mg	0%

*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.

Source of Calories

Fat: 53.8%

Protein: 20.1%

Carbs: 26.0%