Pork, Sweet Potato, and Apple Stew

Name: Pork, Sweet Potato, and Apple Stew
Prep time: 45 min
Total time: 2 h
Yield: 6 - 8 serving(s)
Ingredients: 3 lb. boneless pork shoulder, cut into 1½-inch pieces, patted dry; 1 tbsp. fennel seeds, crushed; Kosher salt and freshly ground black pepper; 1/4 c. olive oil; 10 c. chicken stock; 5 thyme sprigs, plus thyme leaves for serving; 1 bay leaf; 2 lb. sweet potatoes (about 2 large), cut into 1½-inch chunks; 2 medium fennel bulbs, chopped, plus fronds for serving; 1 medium Gala or Honeycrisp apple, chopped; 3 tbsp. Dijon mustard; 2 tbsp. cornstarch

Make this hearty stew at the first hint of fall. It's loaded sweet-and-savory flavors, deeply browned meat, and plenty of sweet potatoes.

By Charlyne MattoxPublished: Sep 23, 2025

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pork sweet potato and fennel stew in a dutch oven

Becky Luigart-Stayner for Country Living

Yields:

6 - 8 serving(s)

Prep Time:

45 mins

Total Time:

2 hrs

A little sweet and a lot savory, this hearty stew is just what you’ll want on a cool fall night. Serve it with a big hunk of crusty bread—the broth is too delicious not to sop up.

Cooking Tip: Don’t rush the browning step! Taking the time to get the meat deeply golden on all sides builds layers of flavor that carry through the entire dish.

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Ingredients

3 lb.
boneless pork shoulder, cut into 1½-inch pieces, patted dry
1 Tbsp.
fennel seeds, crushed
Kosher salt and freshly ground black pepper
1/4 cup
olive oil
10 cups
chicken stock
5
thyme sprigs, plus thyme leaves for serving
1
bay leaf
2 lb.
sweet potatoes (about 2 large), cut into 1½-inch chunks
2
medium fennel bulbs, chopped, plus fronds for serving
1
medium Gala or Honeycrisp apple, chopped
3 Tbsp.
Dijon mustard
2 Tbsp.
cornstarch

Directions

1. Step 1Season pork with fennel seeds and salt and pepper. Heat oil in a large Dutch oven or pot over medium-high heat. Brown pork in two batches, turning occasionally, until golden brown all over, 10 to 14 minutes. Discard fat and return pork to Dutch oven.
2. Step 2Add stock, thyme, and bay leaf. Season with salt. Bring to a boil, then reduce to a gentle simmer. Cook, loosely covered, until pork is tender but not falling apart, 50 to 55 minutes. Skim and discard any fat.
3. Step 3Add sweet potatoes, fennel, and apple. Bring to a boil, then reduce to a strong simmer. Cook, loosely covered, until pork is very tender and vegetables are almost tender, 15 to 18 minutes.
4. Step 4Whisk together mustard and cornstarch in a bowl. Transfer ¼ cup broth to mustard mixture and whisk until smooth. Add to pot and cook, stirring occasionally, until broth is slightly thickened and vegetables are fork-tender, 3 to 5 minutes. Season with salt and pepper. Serve topped with fennel fronds.