About this recipe:This is a delicious and hearty pork stew. The apples add a wonderful depth in flavour. Perfect for the cold winter months. Serve with crusty bread rolls to mop up the juices.
2 tablespoons oil
675g boneless pork, cut into 1.25cm cubes
2 cloves garlic, finely chopped
1 medium onion, chopped
750ml chicken stock
1/2 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage, rubbed
1 bay leaf
425g cubed butternut squash
2 apples, cored and cubed
2 large potatoes, peeled and cubed
250g carrots, peeled and diced
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Method Prep:40min › Cook:1hr › Ready in:1hr40min
Heat the oil in a large frying pan over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion. Continue to cook until the onion has softened and the pork is firm and no longer pink, about 5 minutes.
Place the pork and onions into a large saucepan. Pour in the chicken stock and season with salt, rosemary, sage and the bay leaf. Bring to the boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
Stir in the butternut squash, apples, potatoes and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Alternative cooking methods
Lightly brown the pork in the oil, then add to a slow cooker along with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer 4 hours or until tender.