Log Cabin Pork and Apple Dumpling Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours 10 minutes

Quick Ingredients

• 1.5 lb (680 g) boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp vegetable or canola oil
• 1 large onion, diced
• 3 carrots, sliced; 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tbsp tomato paste; 1 tbsp all-purpose flour
• 1 cup apple cider (not vinegar)
• 4 cups low-sodium chicken broth
• 2 bay leaves, 1 tsp dried thyme, 1/2 tsp dried sage
• 1/4 tsp ground allspice, salt and black pepper
• 2 firm apples (Honeycrisp, Braeburn, etc.), peeled and chopped
• For dumplings: 2 cups flour, 1 tbsp baking powder, 3/4 tsp salt, 1 tsp sugar
• 3 tbsp cold butter, 1 cup milk, 2 tbsp chopped fresh parsley

Do This

• 1. Pat pork dry, season with salt and pepper, and brown in oil in a heavy pot over medium-high heat, 6–8 minutes. Remove pork.
• 2. In the same pot, cook onion, carrots, celery, and garlic until softened, 6–7 minutes. Stir in tomato paste and flour; cook 1 minute.
• 3. Add apple cider, scraping up browned bits. Stir in broth, bay leaves, thyme, sage, allspice, and browned pork. Simmer gently, covered, 1 hour.
• 4. Add chopped apples and simmer uncovered 10 minutes, until just tender. Taste and adjust salt and pepper.
• 5. For dumplings, whisk flour, baking powder, salt, sugar, and parsley. Cut in butter, then stir in milk just until combined.
• 6. Drop rounded spoonfuls of dough onto gently simmering stew. Cover tightly and cook over low heat (about 185–195°F / 85–90°C) for 15–18 minutes. Do not lift lid.
• 7. Check a dumpling (it should be dry and fluffy inside). Discard bay leaves and serve stew hot, at least 165°F (74°C), with extra parsley if desired.

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Why You’ll Love This Recipe

• Deep, cozy flavors: tender pork, sweet apples, and a lightly spiced broth that tastes like a cabin in the woods smells.
• One-pot comfort: hearty enough to be a full meal, with dumplings that cook right on top of the stew.
• Beginner-friendly: simple, clear steps, no special equipment beyond a sturdy pot.
• Make-it-your-own: easy to tweak with more veggies, different apples, or a creamier broth.

Grocery List

• Produce: 1 large yellow onion, 3 carrots, 2 celery stalks, 3 garlic cloves, 2 firm apples (Honeycrisp, Braeburn, Pink Lady, or similar), fresh parsley (optional but recommended).
• Dairy: Unsalted butter, whole or 2% milk.
• Pantry: Boneless pork shoulder or pork butt, vegetable or canola oil, tomato paste, all-purpose flour, baking powder, granulated sugar, kosher salt, black pepper, apple cider (not vinegar) or unsweetened apple juice, low-sodium chicken broth, dried thyme, dried sage, ground allspice, bay leaves.

Full Ingredients

For the Pork and Apple Stew

• 1.5 lb (680 g) boneless pork shoulder or pork butt, trimmed and cut into 1-inch cubes
• 1.5 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided (plus more to taste)
• 2 tbsp vegetable or canola oil
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 cup (240 ml) apple cider (not apple cider vinegar) or unsweetened apple juice
• 4 cups (960 ml) low-sodium chicken broth
• 2 dried bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1/2 tsp dried sage (or 1 1/2 tsp finely chopped fresh sage)
• 1/4 tsp ground allspice
• 2 medium firm apples (about 1 lb / 450 g), peeled, cored, and cut into 3/4-inch chunks (Honeycrisp, Braeburn, or Pink Lady work well)

For the Fluffy Herb Dumplings

• 2 cups (240 g) all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp kosher salt
• 1 tsp granulated sugar
• 1/4 tsp freshly ground black pepper (optional, for a savory note)
• 3 tbsp (42 g) cold unsalted butter, cut into small cubes
• 1 cup (240 ml) cold whole or 2% milk
• 2 tbsp finely chopped fresh parsley (or 2 tsp dried parsley)

To Serve (Optional)

• Extra chopped fresh parsley
• Crusty bread or buttered rolls

Step-by-Step Instructions

Step 1: Prep the pork, vegetables, and apples

Pat the pork cubes dry with paper towels. This helps them brown nicely instead of steaming. Season the pork evenly with 1 tsp of the kosher salt and 1/2 tsp of the black pepper. Set aside while you chop the vegetables.

Dice the onion, slice the carrots and celery into 1/2-inch pieces, and mince the garlic. Peel, core, and cut the apples into 3/4-inch chunks, then keep them in a bowl. If you are prepping them early, you can toss the apple chunks with a teaspoon of lemon juice to help prevent browning, though it is not strictly necessary because they will cook in the stew.

Step 2: Brown the pork for rich, rustic flavor

Place a large, heavy-bottomed pot or Dutch oven (5–6 quarts) over medium-high heat. Add the oil. When the oil is hot and shimmering, add about half of the pork cubes in a single layer. Brown them without moving for 2–3 minutes, then turn and brown the other sides, about 2–3 minutes more. You are looking for deep golden-brown spots. Remove browned pork to a bowl and repeat with the remaining pork.

Do not rush this step and do not overcrowd the pot; browning in two batches ensures good color and flavor. Leave any browned bits stuck to the bottom of the pot; they will be lifted later and add a lot of log cabin-style depth to the broth.

Step 3: Build the aromatic base of the stew

Reduce the heat to medium. If the pot looks very dry, add up to 1 more tablespoon of oil. Add the diced onion, sliced carrots, and celery. Cook, stirring occasionally and scraping lightly at the bottom, until the vegetables soften and the onion turns translucent, about 6–7 minutes.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook, stirring constantly, for 1 minute to caramelize it slightly. Sprinkle the flour over the vegetables and stir to coat. Cook for 1 more minute to remove the raw flour taste; the mixture will look a bit pasty.

Step 4: Deglaze and start the gentle simmer

Pour in the apple cider while stirring, scraping firmly along the bottom of the pot to release any browned bits. These bits dissolve into the liquid and become pure flavor. Once the bottom is clean, pour in the chicken broth and stir to combine.

Return the browned pork and any accumulated juices to the pot. Add the bay leaves, thyme, sage, allspice, and the remaining 1/2 tsp black pepper. Stir, then bring the mixture just to a boil over medium-high heat.

As soon as it reaches a boil, reduce the heat to low or medium-low to maintain a gentle simmer. Cover the pot with the lid slightly askew and simmer for about 60 minutes. The surface should bubble lazily, not vigorously. If you check with an instant-read thermometer, the liquid should be around 185–195°F (85–90°C). Stir occasionally to prevent sticking.

Step 5: Add the apples and adjust seasoning

After about 60 minutes, the pork should be quite tender when pierced with a fork. If it is still tough, continue simmering for another 10–15 minutes. Once the pork is tender, stir in the apple chunks.

Simmer the stew uncovered for about 10 minutes, just until the apples are tender but not falling apart. Taste the broth and add more salt if needed, 1/4 teaspoon at a time. Remember that the dumplings will absorb some seasoning, so the broth should taste well-seasoned but not overly salty.

Step 6: Mix the herb dumpling dough

While the stew simmers with the apples, prepare the dumpling dough. In a medium mixing bowl, whisk together the flour, baking powder, kosher salt, sugar, and black pepper (if using). Stir in the chopped parsley.

Add the cold butter cubes and use your fingertips or a pastry cutter to pinch and rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining. Pour in the cold milk and gently fold with a spoon or spatula just until no dry flour remains. The dough should be thick, shaggy, and slightly sticky. Do not overmix; overworking will make the dumplings heavy instead of soft and cabin-cozy.

Step 7: Cook the dumplings on the stew

Make sure the stew is at a gentle simmer and the liquid level is high enough that the dumplings will sit in steam (add a splash of broth or water if needed). Using a spoon or a small scoop, drop rounded spoonfuls of dumpling dough (about 2 tablespoons each) onto the surface of the simmering stew. Leave a little space between each dumpling, as they will puff up.

Cover the pot tightly with the lid. Reduce the heat to low so the stew simmers very gently, and cook without lifting the lid for 15–18 minutes. The trapped steam cooks the dumplings. After 15 minutes, quickly check one dumpling by cutting it in half: it should be cooked through and fluffy in the center, not doughy. If needed, cover and cook 2–3 minutes longer.

Remove the bay leaves. Ladle the stew into warm bowls, making sure everyone gets a generous portion of pork, apples, vegetables, and dumplings. Sprinkle with extra parsley if you like, and serve piping hot, at least 165°F (74°C).

Pro Tips

• Choose the right apple: Firm, sweet-tart apples like Honeycrisp, Braeburn, or Pink Lady hold their shape and give the best contrast to the savory pork. Avoid mealy apples such as Red Delicious.
• Brown in batches: Crowding the pork leads to steaming instead of browning. Work in two batches so every piece gets a good sear and the stew develops that deep, log cabin-style flavor.
• Keep the simmer gentle: A harsh boil can make pork tougher and break the dumplings. Aim for a lazy bubble, around 185–195°F (85–90°C), especially once the dumplings go in.
• Do not peek on the dumplings: Lifting the lid releases steam and can make dumplings dense. Set a timer and resist the urge to check early.
• Adjust thickness: If the broth feels too thin after cooking, remove the dumplings and simmer uncovered for 5–10 minutes to reduce slightly. If too thick, add a bit of hot broth or water and stir gently.

Variations

• Creamy cabin stew: For a richer, creamier version, stir in 1/2 to 3/4 cup heavy cream or half-and-half after the dumplings are cooked. Gently heat through without boiling.
• Apple-cider and beer twist: Swap 1/2 cup of the chicken broth for a malty lager or amber ale and increase the apple cider by 1/4 cup for a deeper, more rustic flavor.
• Chicken and apple dumpling stew: Replace the pork with 1.5 lb (680 g) boneless, skinless chicken thighs. Brown lightly and simmer for about 35–40 minutes instead of an hour before adding apples.

Storage & Make-Ahead

Let the stew cool to room temperature before storing. Refrigerate leftovers in an airtight container for up to 3–4 days. The dumplings will continue to soften but remain delicious. Reheat gently on the stove over low to medium-low heat, covered, adding a splash of broth or water if the stew has thickened too much. You can also reheat individual portions in the microwave at 50–70% power until hot.

For longer storage, it is best to freeze the stew without dumplings. Cool completely, then freeze in airtight containers for up to 3 months. Reheat on the stove, bring to a gentle simmer, and make a fresh batch of dumpling dough to cook on top. If you do freeze leftovers with dumplings, be aware that they will be softer and more delicate after thawing and reheating.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, including dumplings): about 600 calories; 36 g protein; 50–55 g carbohydrates; 24–28 g fat; 8–10 g saturated fat; 4–5 g fiber; 8–10 g sugar (mostly from apples and cider); 1150–1350 mg sodium. These numbers are estimates and will vary based on exact ingredients, brands, and any additional salt used.