Gelatin Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and deeply savory, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Chunks of pork shoulder are seared until golden, then slow-simmered with Granny Smith apples, carrots, celery, and fragrant spices until everything is fall-apart tender and the broth is rich with flavor. The apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, while turmeric and Ceylon cinnamon give it a gentle warmth that's hard to put your finger on but impossible to stop eating. Many store-bought stews and broth-based products sneak in gelatin as a thickener, but this recipe builds its body entirely from the long simmer and the natural collagen released by the pork shoulder — no additives needed. Bone broth, fresh herbs, and real aromatics like ginger and garlic do all the heavy lifting here, so every ingredient is something you can actually read on a label. It's a satisfying, crowd-pleasing bowl that works just as well for a quiet weeknight dinner as it does for feeding a group on a cold weekend afternoon.

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Ingredients

4 servings

2 lb boneless pork shoulder, cut into 1.5-inch cubes
1 tsp fine sea salt, plus more to taste
2 tbsp coconut oil
1 medium yellow onion, diced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground turmeric
½ tsp ground ceylon cinnamon
2 medium granny smith apples, peeled, cored, and cut into 1-inch chunks
2 cups bone broth
1 cup water
1 tbsp apple cider vinegar
2 sprigs fresh thyme
1 sprig fresh rosemary

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the pork cubes dry with paper towels and season all over with 1 tsp salt.
2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the pork in a single layer and sear undisturbed for 3–4 minutes per side, until deep golden brown on at least two sides. Transfer the seared pork to a plate and set aside.

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