Apple Tree Lane Bed and Breakfast

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Welcome to Apple Tree Lane, a Waupaca,Wisconsin Bed and Breakfast. Located in an historic Victorian farmhouse, complete with gingerbread trim, the Inn sits on 7.5 acres in a park-like setting along 400 feet of beautiful Crystal River frontage.

We hope you visit our blog often!  We will share information and pictures with you on special happenings at the Inn and in the Waupaca area, recipes, events, seasonal fun, updates and much more.

Autumn Harvest Stew Recipe ~ Perfect for a Chilly Fall Night


Waupaca Pumpkin Patch
Apples From The Inn's Trees
I love autumn.  I especially love to cook simple and delicious "comfort food" dinners, using the fresh autumn harvest ingredients on a chilly fall night.

I use crock pot or everything in a dutch oven cooking much of the time, during the "hard to grill out" weather.  It is the type of cooking that worked well as a busy, working, and traveling mom and also is perfect today as a busy owner of an Inn, Teacher and Marketing Consultant! I usually try to start the dinner after the breakfast is served to my guests (hey, the kitchen is messy now anyway!)  and the wonderful smells of an autumn harvest dinner fill the Inn all day.

Because of this, guests will frequently ask if I ever share dinner recipes as well as our breakfast recipes.  The answer is "yes", and I thought I would put one of our favorite recipes in this blog. Don't forget to serve your favorite Apple Crisp recipe for dessert!  Really, can you ever have too many apples?! 

Apple Tree Lane Bed & Breakfast
Autumn Harvest Stew

Ingredients:
3 T flour
1 1/2-2 t crushed fennel seeds
1/2 t salt
1/2 t pepper
2 to 2 1/2 lb. lean pork roast, cut into 1-inch cubes (Boston butt was originally in this recipe, we prefer lean)
3 T olive oil
2 medium onions, sliced
3 cups reduced-sodium chicken broth, divided
1 1/2 cups apple cider
1/4 cup apple cider vinegar
3 cups peeled fresh pumpkin, cut into 1-inch chunks (I like using butternut squash too)
1 cup carrots, cut into chunks
1/2 cup celery+ leaves, diced
6 cups red potatoes, cut into 1-inch pieces
1 1/2 cups Granny Smith apples, unpeeled, cut into wedges (or apple of choice-we use from our trees)

Directions:
1.  Place flour, fennel seeds, salt, pepper and pork in a ziplock bag, shake to coat.
2.  Heat oil in Dutch oven.  Add the pork and onions and cook until brown (easier to brown if cook 1/2 then the other 1/2 due to pot size).  After all browned, add 2 1/2 cups broth, cider and cider vinegar.  Bring to a boil.  Reduce heat and simmer, covered, 1 hour.
3.  Add pumpkin and carrots.  Return to boil.  Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes. 
4.  Add potatoes, celery and apples.  Cover and simmer 20 minutes or until all tender.  If sauce is too thick, add more chicken broth. Try it in a crock-pot.  Serves 10.

Enjoy and Happy Autumn cooking! 



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