Yeast 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. Tender chunks of seared pork shoulder slow-simmer with Granny Smith apples, carrots, celery, and fragrant spices until everything melts together into something deeply satisfying. The combination of turmeric, Ceylon cinnamon, fresh ginger, and rosemary gives the broth a complexity that tastes like it took far more effort than it actually did. For anyone navigating a yeast-free lifestyle, this recipe is naturally in the clear — no packaged broths with hidden additives, no fermented condiments, and no leavening agents anywhere in sight. The apple cider vinegar adds just a touch of brightness without tipping into anything problematic, and the bone broth base keeps things rich and nourishing. Searing the pork in batches before the long, low simmer is the move that takes this from good to genuinely great — don't skip it. Finish with a scatter of fresh parsley and you've got a bowl that's as beautiful as it is comforting.

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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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