Pork Stew With Prunes And Apples - cooking recipe

Ingredients

1 tablespoon vegetable oil
2 lbs boneless pork shoulder, cut into 1-inch cubes
2 yellow onions, quartered
2 carrots, cut diagonally into 1-inch slices
2 garlic cloves, minced
1 cup chicken stock or 1 cup chicken broth
1 cup beef stock or 1 cup beef broth
1 teaspoon dried sage
1/4 - 1/2 teaspoon ground allspice
3/4 teaspoon salt
pepper, to taste
2 medium russet potatoes, peeled and quartered (about 1 1/2 lb.)
8 ounces medium mushrooms
12 dried prunes
2 tart apples, peeled, cored, and quartered
2 tablespoons all-purpose flour
1/4 cup water

Preparation

In a large soup pot over medium heat, warm the oil.
Add in cubed pork; stir/saute for about 5 minutes or until browned.
Add in onions, carrots, and garlic; saute for 2 minutes.
Add in stock, sage, allspice, salt, and pepper; bring to a boil.
Lower heat to medium-low and simmer, covered, for 30 minutes.
Add in the potatoes and mushrooms; bring to a boil.
Lower heat to medium-low and simmer, covered, 20 minutes.
Add in prunes and apples; simmer about 5-10 minutes or until meat, vegetables, and fruit are tender.
For a thicker stew, blend flour and water in a cup.
Stir mixture into stew for 2-3 minutes or until thickened.