With fall in the air, which here in Florida means we’re finally below 90, it’s time for stews and soups. Adding sweet potatoes and apples made it even more appropriate for autumn.
This dish came together pretty quickly as the pork didn’t take nearly as long to reach a state of tender and juicy as stew beef does.
- Pork for Stew, 1 to 1 1/2 pounds
- Sweet Potatoes, 3 or 4
- Apples, 1 or 2
- Celery, 3 or 4 ribs
- Sweet Onion, 1 medium
- Flour, 1/3 cup
- Butter, 2 or 3 tablespoons
- Cumin, 1 to 2 teaspoons
- Rosemary, 2 teaspoons dry or fresh equivalent
- Black Pepper, 1 teaspoon
- Chicken Stock, about 6 to 8 cups
Chop the celery and onion.
Peel the sweet potatoes and cut them into chunks.
Core the apple and slice it into wedges. You can peel it if you like.
In a dutch oven or soup pot, melt the butter over medium high heat until it’s nice and bubbly. Add the meat.
Cook the meat, stirring occasionally, until it starts to get nice and brown.
Add the celery and onion and cook for a few minutes more, until the vegetables begin to soften and brown. Add the rosemary, cumin and pepper.
Sprinkle in the flour and stir everything is well-coated and the flour is absorbed by the butter and fat.
Add the sweet potatoes and apples and enough chicken stock to nearly cover everything. Bring it to a nice low simmer, lower the heat and cook uncovered until the potatoes are soft and the meat is tender.
Remove it from the heat and let it sit for a few minutes before serving.
Dish it up and enjoy!