Oats Free Pork and Apple Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.6

(10)

Hearty, warming, and built entirely from whole ingredients, this pork and apple stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Chunks of boneless pork shoulder are seared until deeply golden, then slow-simmered with carrots, celery, Granny Smith apples, and fragrant bone broth until everything is fall-apart tender. Ground turmeric and Ceylon cinnamon give the broth a subtle warmth and golden hue that feels almost exotic for a weeknight dinner. The good news for anyone navigating grain-free or oat-free eating is that there is nothing hidden here — no thickeners, no fillers, no grains of any kind, just clean aromatics and real food doing all the work. Fresh ginger and a splash of apple cider vinegar brighten the whole pot and keep the richness of the pork from feeling heavy. It is the kind of stew that tastes even better the next day, so make a full batch and plan for leftovers.

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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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