Apple Pork Stew
The combination of pork and potatoes with apples and caraway seeds make a fantastic flavorful meal.
- 1 tablespoon canola oil, divided
- 1 large onion, diced
- 2 cups chopped carrots
- 2 stalks celery, diced
- 2 pounds pork loin or tenderloin, cut in 1 inch pieces
- salt and pepper, taste
- 1 cup apple juice
- 3 medium sweet potatoes, peeled and diced
- 3 large apples, peeled and diced
- 2 teaspoons caraway seed
- 2 cans (15 ounces) fat-free chicken broth, divided
- 3 tablespoons flour
- Preheat oven to 300 degrees.
- In a large Dutch oven, heat 1/2 tablespoon oil. Add onions and cook until translucent. Remove from pan and set aside.
- Add carrots and celery and cook until tender. Remove from pan and set aside.
- Add remaining oil and half of the diced pork. Cook over medium hot heat until brown. Remove from pan and set aside.
- Add remaining pork and cook until brown. Sprinkle meat with salt and pepper. Add apple juice to deglaze pan. Add reserved pork, onions, carrots, and celery along with the potatoes, apples, caraway seeds, and 1 cup of broth. Bring to a boil. Remove from heat, cover pan and continue to cook in the oven for 45 to 60 minutes or until potatoes, apples, and meat are tender. Add additional broth if needed.
- Remove from oven and place pan on the stove over medium heat.
- In a jar or shaker, combine flour in 1 cup of the broth. Shake until mixed. Pour into pan. Bring to a boil to thicken while stirring constantly.
- If stew is too thick, add additional juice or broth to thin to desired consistency. Add salt and pepper to taste.
- Serve over noodles if desired.
Total Fat: 11 g
Saturated Fat:3 g
Cholesterol: 100 mg
Sodium: 432 mg
Total Carbohydrates: 38 g
Fiber: 6 g
Sugar: 18 g
Protein: 34 g