Pork and apple stew with dumplings in a cooking pot

Pork stew

Name: Pork stew
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 4
Ingredients: 1 tbsp rapeseed oil; 2 onions halved and sliced; 3 celery sticks thickly sliced; 2 bay leaves; 1 tbsp picked thyme leaves; 500g lean pork fillet cut into large chunks; 2 tsp English mustard powder; 4 large garlic cloves grated; 2 tbsp spelt flour; 4 tbsp cider vinegar; 800ml bouillon or chicken stock; 1 Granny Smith apple, peeled, cored and cut into chunks; 2 leeks thickly sliced; 4 carrots cut into chunks; 140g spelt flour; 1 tsp baking powder; 1 tsp English mustard powder; 2 tbsp finely chopped flat-leaf parsley; 1 tbsp picked thyme leaves plus a few sprigs to garnish; 2 tbsp bio yogurt; 2 tbsp rapeseed oil

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 1 hr and 35 mins

A star rating of 4 out of 5.39 ratingsRate

loading...

This healthy pork and apple stew has herby dumplings that soak up all the flavours of cider and mustard, and it's 3 of your 5-a-day

Freezable (stew only)

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Swede mash

A star rating of 4.2 out of 5.15 ratings

Basic mustard mash

A star rating of 4 out of 5.16 ratings

Goose fat roast potatoes

A star rating of 3 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

For the stew

1 tbsp rapeseed oil
2 onions

halved and sliced
3 celery sticks

thickly sliced
2 bay leaves
1 tbsp picked thyme leaves
500g lean pork fillet

cut into large chunks
2 tsp English mustard powder
4 large garlic cloves

grated
2 tbsp spelt flour
4 tbsp cider vinegar
800ml bouillon

or chicken stock
1 Granny Smith

apple, peeled, cored and cut into chunks
2 leeks

thickly sliced
4 carrots

cut into chunks

For the dumplings

140g spelt flour
1 tsp baking powder
1 tsp English mustard powder
2 tbsp finely chopped flat-leaf parsley
1 tbsp picked thyme leaves

plus a few sprigs to garnish
2 tbsp bio yogurt
2 tbsp rapeseed oil

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal526
fat17g
saturates3g
carbs50g
sugars17g
fibre13g
protein36g
salt0.7g

Method

step 1

Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn’t need to brown as you don’t want to overcook it.
step 2

Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
step 3

Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
step 4

When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.

Recipe from Good Food magazine, October 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.39 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now