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Pork Stew with Bacon, Apples, and Prunes

A hearty autumn stew combining tender pork, smoky bacon, sweet apples, and rich prunes simmered slowly in a savory broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Autumn Comfort Food, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 2 lbs pork shoulder cut into cubes
  • 6 slices bacon chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 apples peeled and sliced
  • 0.75 cup prunes pitted
  • 2 cups chicken broth
  • 1 cup apple cider
  • 2 tbsp tomato paste
  • 1 tbsp Dijon mustard
  • 2 tsp fresh thyme
  • 1 bay leaf
  • 1 tbsp flour
  • 2 tbsp olive oil
  • salt and pepper to taste

Equipment

  • Dutch oven or heavy pot
  • Cutting board
  • Chef's knife
  • Wooden spoon

Method
 

  1. Season pork cubes with salt and pepper.
  2. Cook bacon in a Dutch oven until crisp, then remove and set aside.
  3. Brown pork cubes in the bacon fat in batches until golden.
  4. Sauté onion until soft, then add garlic and cook briefly.
  5. Stir in tomato paste and flour and cook for 1 minute.
  6. Pour in apple cider to deglaze the pot.
  7. Return pork and bacon to the pot and add broth, mustard, thyme, and bay leaf.
  8. Simmer gently for about 60 minutes.
  9. Add apples and prunes and cook another 20–30 minutes until pork is tender.
  10. Adjust seasoning, remove bay leaf, and serve warm.

Notes

This stew tastes even better the next day as the flavors continue to develop.