Creamy Pork Stew - Pork Stewed with Cider and Cream - Easy Autumn Stew Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine provides flavor without alcohol.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and more affordable.

beef broth

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Chicken broth is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly substitute.

Cut pork shoulder into about 2-inch pieces and then into 2-inch chunks.

Season pork chunks generously with kosher salt and freshly ground black pepper.

Heat vegetable oil in a pot over high heat and brown the pork in batches, removing to a bowl to rest once browned.

Reduce heat to medium and cook chopped onion in the pork fat for 3-4 minutes until translucent and golden.

Add minced garlic and cook for about 1 minute, stirring.

Deglaze the pot with apple cider vinegar and apple cider, stirring to combine.

Add Dijon mustard and prepared horseradish, stirring in well.

Return browned pork and any accumulated juices to the pot.

Pour in heavy cream and a splash of chicken broth until liquid level is just above the meat.

Add fresh sage, thyme, rosemary, and a dried bay leaf, stirring to combine.

Adjust seasoning with salt and bring to a simmer, then reduce heat to low, cover, and simmer for 30 minutes.

After 30 minutes, add chopped celery and carrots, stirring to combine.

Season with freshly ground black pepper and cayenne pepper to taste.

Simmer on low, stirring occasionally, until meat is fork tender, checking tenderness with a fork.

Add green peas and simmer for another 10 minutes.

Increase heat to medium-high and reduce sauce for 4-5 minutes until thickened to desired consistency.

Check seasoning one last time before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens