Apple and Pork Stew

Ingredients

• 1 1/2 pounds pork shoulder (cubed)
• 1/3 cup all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 2 onions (diced)
• 4 garlic cloves (minced)
• 1 tablespoon thyme leaves (chopped)
• 1 tablespoon rosemary leaves (chopped)
• 2 potatoes (peeled and cut into 1/2-inch cubes)
• 1 cup red wine
• 6 cups veal stock
• 2 Granny Smith apples (peeled, cored, and chopped)
• Salt and pepper (to taste)

Instructions

1. 1

   In a mixing bowl, add the pork and flour and toss until the meat is coated.

2. 2

   In a large saucepan, add the oil and cook over medium-high heat until warm. Add the pork and cook for 5 minutes, or until evenly browned.

3. 3

   Remove the meat from the pan and set aside.

4. 4

   Reduce the heat to medium and add the butter. Add the onions and garlic and cook for 5 minutes, or until soft. Add the herbs and potatoes and cook for 5 minutes.

5. 5

   Add the red wine and cook for 5 minutes, or until reduced by half.

6. 6

   Add the veal stock and bring to a boil. Reduce heat so that the soup simmers, return the pork to the pan, cover, and cook for 20 minutes.

7. 7

   Add the apples and cook for 15 minutes.

8. 8

   Once the pork, apples, and potatoes are tender, season with salt and pepper and serve in warm bowls.