Apple and Pork Stew Recipe

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Ingredients:

Serving

2 tbsp vegetable oil
1 lb boneless pork shoulder, cubed
1/4 cup all-purpose flour
2 tbsp butter
1 red onion, diced
2 cloves garlic, minced
1 shallot, minced
1 tsp dried thyme
1 tsp dried rosemary
2 tsp dried basil
1 tsp salt
1/2 tsp ground black pepper
1 lb new potatoes, cut into 1/2 -inch cubes
2 cups dry red wine
2 (14 oz) cans beef broth
1 large granny smith apple - peeled, cored and diced

Directions:

Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.
Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, rosemary, basil, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.
Pour the wine and beef broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	517.28 Kcal (2166 kJ)
Calories from fat	145.17 Kcal
		% Daily Value*
Total Fat	16.13g	25%
Cholesterol	83.29mg	28%
Sodium	753.27mg	31%
Potassium	1135.05mg	24%
Total Carbs	40.63g	14%
Sugars	9.04g	36%
Dietary Fiber	5.47g	22%
Protein	30.82g	62%
Vitamin C	7.2mg	12%
Vitamin A	1.2mg	40%
Iron	3.4mg	19%
Calcium	92mg	9%

Amount Per 100 g
Calories	117.74 Kcal (493 kJ)
Calories from fat	33.04 Kcal
		% Daily Value*
Total Fat	3.67g	25%
Cholesterol	18.96mg	28%
Sodium	171.46mg	31%
Potassium	258.36mg	24%
Total Carbs	9.25g	14%
Sugars	2.06g	36%
Dietary Fiber	1.24g	22%
Protein	7.01g	62%
Vitamin C	1.6mg	12%
Vitamin A	0.3mg	40%
Iron	0.8mg	19%
Calcium	21mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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