This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Recipe courtesy of Rachael Ray
Total:
2 hr 20 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.

Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.

Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

IDEAS YOU'LL LOVE

Pulled Pork

Recipe courtesy of Ree Drummond

Beef Stew

Recipe courtesy of Food Network Kitchen

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Sparkling Apple Cider Punch

Recipe courtesy of Nancy Fuller

Pork Carnitas

Recipe courtesy of Melissa d'Arabian

Mashed Sweet Potatoes, Pork Chop with Cider Gravy, Sauteed Apples and Onions

Recipe courtesy of Rachael Ray

The Ultimate Beef Stew

Recipe courtesy of Tyler Florence

Beef Stew

Recipe courtesy of Marcela Valladolid

Pulled Pork

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking