Real Recipes From Real Home Cooks ®

somerset cider stew

Recipe by
Denise Gregory
U.K

This is a really tasty meal that's not difficult to do & that should fulfil most appetites. I found the recipe in a magazine, many years ago & even though it's been cooked many times, we still enjoy the dish today. A NOTE TO EVERYONE WHO HAS PINCHED THIS RECIPE PRIOR TO 3rd APRIL. My sincere apologies to you all for adding tarragon in the 'directions' of this recipe. I have no idea why I did it as I have never used it with this dish. Can only think that my mind had gone for a walkabout or something. Thank you Judy for making me aware of it.

yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 35 Min
method Stove Top

Ingredients For somerset cider stew

  • 1 Tbsp
    flour
  • 1 Tbsp
    paprika
  • 1 1/2 lb
    lean pork, cubed
  • 2 Tbsp
    oil
  • 1/2 pt
    dry cider
  • 4 oz
    mushrooms, sliced
  • 2
    leeks, thickly sliced
  • 1
    red pepper, de-seeded & sliced
  • 2
    cooking apples, peeled, cored & thickly sliced
  • salt & black pepper
  • 2 tsp
    cornflour blended in a little cold water, until smooth
  • 3 Tbsp
    single cream

How To Make somerset cider stew

  • 1
    Mix the flour & paprika in a plastic bag, add the pork & shake until the meat is evenly coated. Heat oil in a stew pan or flameproof casserole. Add the pork & fry until lightly browned all over. Stir in any remaining flour from the bag.
  • 2
    Gradually stir in the dry cider & bring to the boil. Reduce to a simmer, cover the pan or casserole & cook for 1 hour.
  • 3
    Stir in mushrooms, leeks, red pepper & apples. Cover & simmer for a further 10 minutes. Season with salt & pepper.
  • 4
    Stir in the blended cornflour & simmer for 15 minutes, stirring all the time until the sauce has thickened & is smooth.
  • 5
    Leave to cool for about 5 minutes, then stir in the cream. Gently heat through. Serve with unpeeled new potatoes or mashed potato.

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