Recipe Background
Fall Stew combines pork and apple for a cozy, slow-cooked comfort.
The chill of autumn always brings back memories of my first day of college. Standing in my small dorm room, slightly overwhelmed by the reality of being on my own, I realized I had yet to tackle a proper meal. Armed with a modest slow cooker, a gift from my mom who swore by its tender touch, I set out to make something that reminded me of home. Sweet potatoes and Granny Smith apples were readily available at the local farmers' market, and their vibrant colors seemed to match the leaves outside. I added these to the pot, along with some pork shoulder, a choice inspired by my dad’s weekend roasts.
As the day unfolded with the bustle of new classes, the familiar aroma of sage and thyme filled the hall by the evening, inviting curious noses. A cup of apple cider, another nod to family tradition, added a brisk sweetness that perfectly balanced the hearty pork. While waiting for everything to meld together, I discovered that a quick stir of the flour into the cider created a velvety finish, a tip I’ve used in countless dishes since. Sitting down to my first true meal away from home, I felt a comforting recognition of flavors, a promise that adventures were just as much about embracing the old as the new.
Later, I shared this stew with my floormates during our inaugural game night. The essence of fall captured in a bowl seemed to ease everyone into conversation, a warm background to tales of home and aspirations. Each bite was a reminder that sometimes all you need is a bit of tradition to start carving your own path.
Ingredients
- 2 medium sweet potatoes chopped
- 3 small parsnips or carrots chopped
- 1 cup onion chopped
- 1 pound pork shoulder boneless and chopped
- 1 large Granny smith apple chopped
- 1/4 cup flour
- 3/4 teaspoon salt
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup apple cider
Directions
- Layer the sweet potatoes, the parsnips, the onion, the pork, and the apple in a 3 1/2-quart or larger slow cooker.
- Stir the flour, the salt, the sage, the thyme, and the pepper together in a small bowl.
- Add the cider to the flour mixture and stir until smooth.
- Pour the cider mixture over the meat and the vegetables in the slow cooker.
- Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat.
- Serve.
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