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Pork Stew with Bacon, Apples, and Prunes

A rich, rustic, slow-simmered pork stew featuring smoky bacon, sweet apples, and jammy prunes in a hearty, flavorful sauce.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main
Cuisine: French, Rustic
Calories: 480

Ingredients
  

Pork Stew Base
  • 2 lbs pork shoulder cut into chunks
  • 6 slices thick-cut bacon chopped
  • 2 large apples peeled and chopped
  • 1 cup prunes halved
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 tbsp flour
  • 2 cups chicken broth
  • 0.5 cup apple cider or white wine
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp thyme
  • 1 bay leaf
  • 1 tbsp butter optional, for finishing
  • fresh parsley or thyme for garnish

Equipment

  • Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. Cook chopped bacon in a Dutch oven until crispy; remove and set aside.
  2. Season pork and brown on all sides in bacon drippings; remove and set aside.
  3. Sauté onions until soft; add garlic and cook 1 minute.
  4. Stir in flour and cook for 1 minute.
  5. Deglaze with apple cider or white wine, scraping up brown bits.
  6. Add broth, mustard, thyme, bay leaf, apples, and prunes.
  7. Return pork and bacon to pot; cover and simmer for 1.5–2 hours until tender.
  8. Remove bay leaf, swirl in butter, and adjust seasoning.
  9. Serve hot with fresh herbs.

Notes

This stew tastes even better the next day as the flavors deepen and the sauce thickens.