Diced Pork and Apple Stew

5 from 7 votes

Wondering what to do with a pack of diced pork? This easy peasy Diced Pork and Apple Stew is your answer! Tender pork is enhanced beautifully by tangy bramley apples and root vegetables cooked in a delicious pork gravy. Plus, it’s quick to prep, a real crowdpleaser and it will make your kitchen smell wonderful!

Course Main Course

Cuisine British

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings people

Calories 491kcal

Author Eb Gargano

Ingredients

2 tablespoons olive oil
500 g diced pork (I used a pack of ready-diced pork topside from the supermarket)
500 g swede (roughly 1 small swede or half a large swede) peeled and cut into 1cm / ½inch cubes
3 medium carrots peeled and cut into 1cm / ½inch long chunks
200 g mushrooms (ideally chestnut mushrooms) cut in half
1 large leek thickly sliced
1 chicken or pork stock cube (I used 1 Kallo organic chicken stock cube)
2 tablespoons cornflour (US – cornstarch)
800 ml boiling hot water
1 large cooking apple (bramley apple) peeled, cored and cut into 4 pieces
Salt and pepper to taste
Baked potatoes or mashed potatoes and green vegetables to serve (optional)

Metric - US Customary

Instructions

Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
Place 1 tablespoon of the olive oil in a large ovenproof, flameproof pot or frying pan (see Note 1).
Heat the oil over a high heat for one minute. Add the pork and fry, stirring regularly, until the pork is browned all over. Remove the pork and juices onto a plate.
Return the pot or pan to the heat and add the remaining tablespoon of olive oil. Add the swede, carrots, mushrooms and leek and fry, stirring frequently, until all the vegetables are lightly browned all over.
Meanwhile mix the stock cube and cornflour (US – cornstarch) with a small amount of cold water to create a paste, then add the boiling hot water slowly and mix together until thoroughly combined with no lumps.
Return the pork to the pot and add the stock cube / cornflour mixture, plus salt and pepper to taste. Bring to a boil, add the bramley apple quarters, and then pop a lid on the pot and put the stew in the preheated oven.
Cook the stew for 1 hour 15 minutes and serve with either baked potatoes or mashed potatoes and green vegetables.

Video

Notes

The ideal dish to cook this in is a 'Le Creuset' style cast iron pot (dutch oven) that is able to be heated on the hob and go in the oven, as this saves on washing up. However, if you don’t have an ovenproof pot that can also be used on the hob, simply cook the stew in a frying pan or large saucepan, then transfer to a lidded ovenproof dish before cooking. Cook the stew for an extra 5 minutes in the oven to make up for the fact that the ovenproof dish was cold.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition