Hearty Pork Stew with Root Vegetables and Apple Cider
- 2-3 lb pork shoulder, diced
- 2 medium onions, diced
- 2 celery sticks, roughly chopped
- 3 parsnips, peeled and cut into chunks
- 3 carrots, peeled and cut into chunks
- 2 bay leaves
- 3 garlic cloves, minced
- 2 Tbsp plain flour
- 1 1/2 cup apple cider (or apple juice)
- 2 cups chicken stock
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 2 Tbsp olive oil
- Heat your oven to 350 °F. Heat a tablespoon of the olive oil in a large Dutch oven and brown the meat in batches.
- Transfer the meat to a separate bowl.
- Add the second tablespoon of olive oil to the Dutch oven and add in the onions, celery, carrots and parsnips with the bay leaves and thyme. Cook for about 10 minutes until tender.
- Add in the minced garlic. Stir for one more minute. Add the flour to the pan and stir to evenly coat the vegetables.
- Return the browned meat and any juices back into the Dutch oven.
- Pour in the apple cider (or apple juice) and chicken stock so that the meat and vegetables are covered. Bring everything back up to a simmer before transferring to your preheated oven.
- Cook for about 1 hour 30 minutes.
- Remove the lid from your Dutch oven and cook for an additional 30 minutes until the pork is fork tender.
Serve on top of mashed potatoes.