Somerset Cider Stew

Denise Gregory

By
@DGWales

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.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

1 Hr 35 Min

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pork
Regional Style: UK/Ireland