fbpx Skip to main content

Pork Apple Sage Stew

Prep Time20 minsCook Time1 hrCategory
Spirit
 Stone Fence Apple Cider Whiskey
Ingredients
 2 tbsp vegetable oil
 1 lb boneless pork shoulder, cubed
 ¼ cup all-purpose flour
 2 tbsp butter
 1 sweet onion, diced
 2 cloves garlic, minced
 1 shallot, minced
 1 tsp dried thyme
 1 tsp dried rubbed sage
 1 tsp salt
 ½ tsp ground black pepper
 1 lb new potatoes, cut into 1/2 –inch cubes
 1 cup Stone Fence Apple Cider Whiskey
 1 qt broth or combination broth and cider
 1 large Granny Smith apple - peeled, cored and sliced
Directions
1

Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.

2

Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.

3

Pour the Stone Fence and cider or broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Ingredients

Spirit
 Stone Fence Apple Cider Whiskey
Ingredients
 2 tbsp vegetable oil
 1 lb boneless pork shoulder, cubed
 ¼ cup all-purpose flour
 2 tbsp butter
 1 sweet onion, diced
 2 cloves garlic, minced
 1 shallot, minced
 1 tsp dried thyme
 1 tsp dried rubbed sage
 1 tsp salt
 ½ tsp ground black pepper
 1 lb new potatoes, cut into 1/2 –inch cubes
 1 cup Stone Fence Apple Cider Whiskey
 1 qt broth or combination broth and cider
 1 large Granny Smith apple - peeled, cored and sliced

Directions

Directions
1

Heat the oil in a Dutch oven over medium-high heat. Place the flour into a bowl. Add cubed pork and toss until coated. Shake off the excess flour and place pork in the hot oil. Cook until browned on each side, and then remove from the pan.

2

Reduce the heat to medium-low, and melt the butter in the pan. Add the onion, garlic and shallot; season with thyme, salt and pepper. Cook and stir until the onion is tender and translucent, about 5 minutes. Mix in the potatoes and cook for another 5 minutes.

3

Pour the Stone Fence and cider or broth into the pot, and add the pork and apple. Cover and cook for about 45 minutes, until potatoes and apples are tender.

Pork Apple Sage Stew
This website uses cookies for analytics, personalization and advertising. To learn more, please read our privacy policy. By continuing to browse, you agree to our use of cookies.
Mississippi River Distilling Company

Are you 21 or older?

Yes No