Mushroom Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built around ingredients you can trust, this pork and apple stew is the kind of one-pot meal that earns a permanent spot in your rotation. Tender chunks of pork shoulder are seared until deeply golden, then slow-simmered with carrots, celery, and sweet-tart Granny Smith apples until everything melts into a rich, fragrant broth. Ground turmeric and Ceylon cinnamon give the stew a subtle warmth that pairs beautifully with the brightness of fresh ginger and apple cider vinegar — it's cozy without being heavy. Many store-bought stews and broth-based dishes sneak in fungi-derived ingredients or flavor enhancers, so making this from scratch with a clean ingredient list puts you fully in control. The bone broth base adds body and depth, while the long, gentle simmer does all the heavy lifting — no complicated techniques required. A scatter of fresh parsley at the end lifts the whole bowl and makes it feel just a little bit special.

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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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