Pork Stew with Bacon, Apples, and Prunes – A Rustic, Cozy, Deeply Comforting Dish for Any Season

There’s something soul-warming and deeply satisfying about a rustic stew that simmers slowly, filling the entire home with the aroma of comfort. Pork stew with bacon, apples, and prunes is one of those recipes that feels timeless—an old-world style dish built on layers of flavor, sweetness, smokiness, and slow-cooked warmth. It’s hearty without being heavy, sophisticated yet wonderfully simple, and absolutely perfect for chilly evenings, holiday gatherings, or anytime you want a wholesome bowl of comfort.

This stew brings together ingredients that have been paired for centuries, especially in European farmhouse cooking. Pork, with its natural richness; apples, bringing subtle brightness and fruitiness; smoky, salty bacon for depth; and prunes to lend a velvety sweetness and body to the stew. When all these flavors melt together beneath the lid of a Dutch oven, the result is a beautifully balanced dish that hits every note—sweet, savory, smoky, and deeply satisfying.

The beauty of this recipe is how it transforms humble ingredients into something extraordinary. The pork becomes fall-apart tender. The bacon infuses the entire pot with complexity. The apples soften and subtly dissolve into the broth, rounding its edges with natural sweetness. The prunes, meanwhile, plump up and add a delicate richness that marries perfectly with the pork.

This stew also offers a glimpse into the tradition of cooking with preserved fruits. Long before refrigeration, prunes and dried fruits like apricots or cherries were used to enrich stews and braises. They brought a hint of sweetness that complemented hearty meats and provided essential nourishment in colder seasons. This stew pays homage to that heritage while delivering a modern, cozy dish that’s as comforting today as it was hundreds of years ago.

Every spoonful offers layers of flavor. Smoky bacon gives the stew its foundational savoriness. Apple brings brightness and gentle acidity. Prunes melt into silky pockets of sweetness. Tender pork carries everything together. And the broth—deepened with aromatics, herbs, mustard, and slow simmering—becomes pure stew perfection.

Let’s explore each component more deeply before diving into the recipe.

The Pork:
Pork shoulder is ideal here. It’s affordable, marbled with just enough fat for tenderness, and develops a luscious texture when cooked slowly. As it simmers, the pork becomes soft and silky, making each bite melt beautifully.

The Bacon:
A little bacon goes a long way. It forms the flavor base of the stew, offering smokiness, saltiness, and that unmistakable depth that only bacon provides.

The Apples:
Apples brighten the stew with gentle sweetness and subtle acidity. They soften into the broth and balance the richness of the pork and bacon. Choose firm apples like Honeycrisp, Fuji, or Granny Smith for perfect texture.

The Prunes:
Prunes—sweet dried plums—are the secret ingredient. They add richness, silkiness, and natural sweetness that ties the entire dish together. They also compliment the pork beautifully.

Aromatics and Herbs:
Onions, garlic, thyme, and bay leaf combine to create a warming, savory backbone for the stew.

The Broth:
A blend of broth, mustard, and a touch of vinegar creates a savory-sweet, light but flavorful sauce that thickens naturally as it simmers.

This recipe is full of tradition, comfort, and rustic elegance. Once you try it, it may become one of your signature cold-weather dishes.

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Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 4 slices thick-cut bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 apples, peeled and chopped (Honeycrisp or Granny Smith work well)
• 1 cup prunes, halved
• 3 cups chicken or beef broth
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme or 3 fresh thyme sprigs
• 1 bay leaf
• 2 tablespoons olive oil
• Optional: carrots or celery for extra heartiness

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Instructions:

1. Cook the bacon.
   In a Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving the drippings in the pot.
2. Brown the pork.
   Add olive oil if needed. Sear pork cubes in batches until browned on all sides. Remove and set aside with bacon.
3. Cook the aromatics.
   Add onions to the pot and cook 3–4 minutes until soft. Stir in garlic and cook 1 minute.
4. Deglaze and build the base.
   Add mustard and vinegar, scraping up browned bits. Stir in broth, smoked paprika, thyme, salt, and pepper.
5. Add pork, bacon, apples, and prunes.
   Return the seared pork and cooked bacon to the pot. Add apples and prunes. Stir gently to combine.
6. Simmer.
   Add bay leaf. Cover and simmer on low heat for 1.5–2 hours, or until pork is tender.
7. Adjust seasoning.
   Taste and add more salt, pepper, or mustard if desired.
8. Serve.
   Serve warm with mashed potatoes, rice, or rustic bread.

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Tips & Tricks

• Brown the pork well: Deep browning = deeper flavor.
• Use tart apples: They hold their shape and balance sweetness.
• Prune power: Don’t skip the prunes—they melt beautifully and enrich the stew.
• Thicken naturally: As pork cooks, the stew thickens without flour.
• Add wine: A splash of white wine adds brightness.
• Make ahead: The flavors deepen overnight.

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Variations

Wine-Braised Version:
Add 1/2 cup white wine before adding broth.

Autumn Harvest Stew:
Add sweet potatoes, parsnips, or butternut squash.

Spiced Version:
Add cinnamon and allspice for a warm, Moroccan-style twist.

Smoky Version:
Use smoked paprika and smoked bacon.

Creamy Version:
Stir in a splash of cream for richness.

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Serving Suggestions

• Creamy mashed potatoes
• Buttered egg noodles
• Coconut rice
• Soft polenta
• Crusty rustic bread
• Roasted Brussels sprouts or green beans

This stew shines as a Sunday dinner centerpiece or as a cozy midweek meal.

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Storage Information

• Refrigerate: Up to 4 days
• Freeze: Up to 3 months
• Reheat: On stovetop over low heat with a splash of broth

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FAQ

Can I use pork loin?
Pork loin is too lean—pork shoulder works best.

Can I skip the prunes?
They add essential sweetness, but you may substitute dried apricots.

Can I use beef instead of pork?
Yes! Chuck roast works beautifully.

Do apples dissolve?
They soften into the sauce, helping thicken it naturally.

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History / Fun Facts

Stews combining pork, apples, and dried fruits trace back to medieval European cooking, where sweet-savory braises were prized for their warmth and nourishment. Prunes were especially valued for their richness and longevity, making them essential in winter dishes. This recipe continues that delicious tradition—bridging old-world comfort with modern, cozy cooking.