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5.0 from 21 votes

Diced Pork and Apple Stew

Wondering what to do with a pack of diced pork? This easy peasy Diced Pork and Apple Stew is your answer! Tender pork is enhanced beautifully by tangy bramley apples and root vegetables cooked in a delicious pork gravy. Plus, it’s quick to prep, a real crowdpleaser and it will make your kitchen smell wonderful!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 491 kcal
Course: Main Course
Cuisine: British

Ingredients

  • 2 tablespoons olive oil
  • 500 g diced pork (I used a pack of ready-diced pork topside from the supermarket)
  • 500 g swede (roughly 1 small swede or half a large swede) peeled and cut into 1cm / ½inch cubes
  • 3 medium carrots peeled and cut into 1cm / ½inch long chunks
  • 200 g mushrooms (ideally chestnut mushrooms) cut in half
  • 1 large leek thickly sliced
  • 1 chicken or pork stock cube (I used 1 Kallo organic chicken stock cube)
  • 2 tablespoons cornflour (US – cornstarch)
  • 800 ml boiling hot water
  • 1 large cooking apple (bramley apple) peeled, cored and cut into 4 pieces
  • salt and pepper to taste
  • Baked potatoes or mashed potatoes and green vegetables to serve (optional)

Instructions

    Cup of Yum
  1. Preheat your oven to 200C / 180C fan / gas mark 6 / 400F.
  2. Place 1 tablespoon of the olive oil in a large ovenproof, flameproof pot or frying pan (see Note 1).
  3. Heat the oil over a high heat for one minute. Add the pork and fry, stirring regularly, until the pork is browned all over. Remove the pork and juices onto a plate.
  4. Return the pot or pan to the heat and add the remaining tablespoon of olive oil. Add the swede, carrots, mushrooms and leek and fry, stirring frequently, until all the vegetables are lightly browned all over.
  5. Meanwhile mix the stock cube and cornflour (US – cornstarch) with a small amount of cold water to create a paste, then add the boiling hot water slowly and mix together until thoroughly combined with no lumps.
  6. Return the pork to the pot and add the stock cube / cornflour mixture, plus salt and pepper to taste. Bring to a boil, add the bramley apple quarters, and then pop a lid on the pot and put the stew in the preheated oven.
  7. Cook the stew for 1 hour 15 minutes and serve with either baked potatoes or mashed potatoes and green vegetables.

Notes

  • The ideal dish to cook this in is a 'Le Creuset' style cast iron pot (dutch oven) that is able to be heated on the hob and go in the oven, as this saves on washing up. However, if you don’t have an ovenproof pot that can also be used on the hob, simply cook the stew in a frying pan or large saucepan, then transfer to a lidded ovenproof dish before cooking. Cook the stew for an extra 5 minutes in the oven to make up for the fact that the ovenproof dish was cold.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 491kcal (25%) Carbohydrates 30g (10%) Protein 25g (50%) Fat 31g (48%) Saturated Fat 10g (50%) Cholesterol 90mg (30%) Sodium 363mg (15%) Potassium 1134mg (32%) Fiber 6g (24%) Sugar 15g (30%) Vitamin A 8038IU (161%) Vitamin C 41mg (46%) Calcium 102mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 491

% Daily Value*

Calories 491kcal 25%
Carbohydrates 30g 10%
Protein 25g 50%
Fat 31g 48%
Saturated Fat 10g 50%
Cholesterol 90mg 30%
Sodium 363mg 15%
Potassium 1134mg 24%
Fiber 6g 24%
Sugar 15g 30%
Vitamin A 8038IU 161%
Vitamin C 41mg 46%
Calcium 102mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.