Best Autumn Pork Stew Recipes

RICH AUTUMN PORK STEW WITH BEER

Steps:

• 1. Season the pork with salt and pepper. Heat 4 tablespoons oil in a heavy casserole over medium-high heat. Brown the pork well in batches. Remove to a bowl.
• 2. Wipe casserole clean and heat the remaining oil over low heat. Add onions, carrots, and apples. Stir until softened, 10 minutes, adding the garlic in the last 3 minutes. Stir in remaining ingredients except noodles. Return pork and any juices to the casserole.
• 3. Bring to a boil. Reduce heat and simmer, partially covered, stirring, until the meat is very tender, about 1 1/2 hours. Discard bay leaf; adjust seasonings. Serve over egg noodles in shallow bowls.

ZESTY AUTUMN PORK STEW

Steps:

• Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring once, until sweet potatoes are tender.

AUTUMN PORK STEW

Steps:

• In a large saucepan, cook pork and onion in butter until meat is tender. Add garlic; cook 1 minute longer. Drain. Add the broth, salt, rosemary, sage and bay leaf. Cover and simmer for 20 minutes. , Stir in squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.

AUTUMN PORK STEW WITH APPLES, TURNIPS, AND MUSTARD

Steps:

• In a large, heavy Dutch oven over medium heat, fry the bacon until lightly browned, about 5 minutes. Remove and drain the bacon, leaving the fat in the pot. Meanwhile, in a medium bowl, toss the pork with 2 teaspoons salt, 1 teaspoon pepper, and the flour to coat, and set aside. Increase the heat to medium-high, add half of the pork in a single layer (do not crowd), and cook without moving until deeply browned on the bottom, about 3½ minutes. Turn the pieces and cook, again without moving, until second side is deeply browned, about 3½ minutes longer. Remove pork to a clean medium bowl, add a tablespoon of oil to the pot, and repeat with the rest of the pork, reducing the heat if the drippings begin to burn. Return the pot to medium heat, heat 1 tablespoon of oil, and add the onions. Cook until just starting to soften, about 2 minutes. Add the garlic, thyme, and bay leaves, and cook, stirring, until fragrant, about 40 seconds. Add the beer and cider, increase the heat to high, and, using a wooden spoon, scrape any stuck bits from the bottom of the pot, about 2 minutes. Add the cooked pork with accumulated juices, submerge it in the liquid, bring to a boil, reduce heat to very low, cover pot, and simmer until the pork is tender, 1½ to 2 hours. Tip the pot and spoon off as much fat as possible. Add the carrots and turnips, submerge them in the liquid, cover the pot, increase the heat to medium, and cook until the vegetables are just becoming tender, about 15 minutes. Add the apples, submerging them in the liquid, cover the pot, and continue cooking until carrots, turnips, and apples are all tender but not mushy, 10 to 15 minutes longer. Add the mustard and most of the parsley and stir to mix, taste the stew and adjust the seasoning with salt and pepper, if necessary, and serve at once, sprinkling each portion with some of the cooked bacon and the remaining parsley.

AUTUMN RUSTIC PORK STEW

Steps:

• Use a skillet large enough to accomodate all ingrediants. Put olive oil in skillet and turn heat to medium high. Add onions and sautee until soft. Add garlic and sautee two minutes. Add tomatoes,spices,salt and pepper and turn heat to high. Stir and add a bit more oil if sticking is a problem. Sautee until the oil collects at the outer edges of the skillet -10 minutes or so. Turn heat down to medium and add pork. Shake skillet to coat the pork and cover for 5 minutes. Remove lid,turn heat to high and add the wine as you stir and deglaze the bits in the skillet,cook wine off for 2 minutes. Turn heat down and cover for 2-5 minutes. Pork cooks very quickly so test a piece, as the last minutes of cooking are dependent on the thickness of the pork you are using.Taste and adjust for salt and pepper. *Note: you can pull the skillet off of the warm burner and let this sit and quickly reheat it when ready to eat. This allows the flavors to penetrate the meat and settle. This recipe is delicious with whole pork loin chops and even pork chops for a different presentation.

ZESTY AUTUMN PORK STEW

Steps:

• 1. Remove fat from pork. Cut pork into 1-inch cubes. Spray 4-quart Dutch oven with cooking spray heat over medium-high heat. Cook pork in Dutch oven, stirring occasionally, until brown.2. Stir in remaining ingredients. Heat to boiling reduce heat. Cover and simmer about 15 minutes, stirring once, until sweet potatoes are tender.A NOTE from DR. GHOSHMost patients find comfort foods, such as stew, very satisfying. Savor hearty stews, creamy mashed potatoes or any other food that brings you comfort, and try to enjoy every moment of your meal."Stew has always been one of my favorites. Some people have said the smell of certain foods bothered them during treatment, but it has had the opposite effect for me. Just the smell of this stew simmering on the stove made me feel more like eating." -MARY W.NUTRITION FACTS: High in potassium and vitamins A and C good source of fiber1 Serving: Calories 240 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 70mg Sodium 730mg Potassium 940mg Carbohydrate 22g (Dietary Fiber 3g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 44% Calcium 4% Iron 12% Folic Acid 10% Magnesium 12% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 VegetableFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.