Pork And Apple Stew With Rosemary

• 1 c. chopped onions
• 2 tsp. minced garlic
• 1/3 c. flour
• 1/2 tsp. salt
• 1/4 tsp. fresh ground pepper
• 3 lb. pork, cut into cubes
• 2 c. apple cider
• 2 tsp. crushed rosemary (dried)
• 1 Tbsp. Dijon mustard
• 1 Tbsp. cider vinegar
• 3 c. peeled, tart apples, thickly sliced
• 2 c. rutabaga, cubed
• vegetable oil

1. Mix together the flour, salt and pepper in a bag or a large bowl.
2. Add cubed pork a few pieces at a time and coat lightly; set aside.
3. In a large Dutch oven or casserole dish, heat 1 tablespoon of vegetable oil.
4. Add garlic and onions and saute until onions are clear.
5. Remove and set aside.
6. Add a little oil to same pan and, over medium heat, brown meat; set aside.
7. Raise temperature under pan.
8. Add cider and stir to get up bits at the bottom.
9. Put all ingredients into pan.
10. Stir.
11. Bring to boiling.
12. Cover and cook in oven for about 1 hour or until meat is tender.

onions, garlic, flour, salt, fresh ground pepper, pork, apple cider, rosemary, mustard, cider vinegar, tart apples, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974319 (may not work)