To make Rachael Ray's Awesome Autumn Stew, cube 2 pieces of pork tenderloin into 1 1/2-inch bite size pieces. Place the cut meat onto a sheet tray, and coat with salt, ground pepper, 2 teaspoons of paprika and 1/4 cup of flour. Sear the meat in a preheated pot with 1/4 cup of extra virgin olive oil over medium to high heat for about seven to eight minutes, until the pork pieces have browned on all sides.
Remove the meat from the pot. Add 1 large diced onion; 4 carrots, peeled and sliced into 1/2-inch thick angled pieces; 5 to 6 celery ribs, sliced on an angle into 1/2-inch thick pieces; 1 bay leaf; and 5 to 6 sprigs of thyme. Cook the vegetables for six to eight minutes, until they are tender.
Cut 4 McIntosh apples into 1 1/2-inch pieces. Add apples, 1 teaspoon of allspice and 1/2 cup of dried sweetened cranberries to the vegetables, and continue to cook for an additional three to four minutes. The apples should still have some bite to them.
Pour in 2 cups of apple cider, and scrape the meat bits from the bottom of the pot. Add 3 cups of chicken stock, and toss the cooked pork pieces back in. Bring the pot to a boil and then to a simmer for eight to ten minutes. Remove the bay leaf and thyme.
Cut a loaf of whole grain bread into chunks, and line soup bowls with several pieces. Ladle the completed soup on top, and serve. This pork stew recipe makes approximately six servings.Learn more about Cooking