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This is a rich and satisfying stew that shows how well fruit goes with pork.

Pork and Apricot Stew

Pork stew flavored with prunes, apricots, cinnamon and dark beer.

Ingredients

3 pounds pork shoulder, cubed

4 tablespoons butter

1 pound onions, coarsely chopped

4 cloves garlic, minced

1/4 cup flour

1 1/2 cups cider

1 cup dark beer

1/2 cup water

1/4 cup Dijon mustard

1 teaspoon cayenne

1teaspoon ground cinnamon

1 teaspoon dried coriander

1 teaspoon salt

3/4 cup chopped dried prunes

1 1/2 cups chopped dried apricot

Instructions

Place the pork pieces in one layer in a large roasting pan and brown them for 20 minutes in a preheated 350-degree oven.2. Melt the butter in a heavy casserole or Dutch oven and sauté the onions and garlic until tender. Add the flour and cook for 3 minutes, stirring constantly. Add the pork and cook for 3 more minutes. Add the remaining ingredients and simmer the stew, uncovered, for 1 1/2 to 2 hours, stirring occasionally, until the pork is tender.

Serve with hearty bread and a green salad.

Carry Out Cuisine by Phyllis Meras