Harvest Apple & Pork Stew

Nothing beats a Harvest Apple & Pork Stew when I am in the mood for fall food. This meal always gets me in an autumn state of mind.

Whether I am cooking a big meal for friends and family, or just meal prepping for the week ahead, this is my go-to for large portions. It also tastes just as good – if not better – reheated, so enjoy those leftovers.

The Ingedients

2 tbsps olive oil
1 lb boneless country-style pork ribs, cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tbsp white wine
1½ tbsp salt
1 tsp Chinese five-spice powder

¼ tsp cayenne pepper
¼ tsp pepper
1 tsp cinnamon
1 tsp ground allspice
4½ cups water, divided
4 small red potatoes, cubed
1 medium tart apple, peeled and sliced
2 tbsps cornstarch
6 cups cooked black or wild rice
chopped fresh parsley

The Steps

1. In a 6-qt. stockpot, heat oil over medium-high heat. Brown pork.

2. Add carrots, celery, and onion. Cook and stir 2-4 minutes or until crisp-tender.

3. Add garlic. Cook 1 minute.

4. Sir in bay leaves, wine, seasonings, and 4 cups water. Bring to a boil. Reduce heat. Simmer, covered, until meat is tender, 1½ hours.

5. Add potatoes & apple. Cook until tender, about 15-20 minutes.

6. Mix cornstarch and remaining water until smooth. Stir into stew. Bring mixture to a boil. Cook and stir until thickened, 1-2 minutes.

7. Discard bay leaves. Serve over wild rice and, if desired, top with parsley