Sunday Supper Neck Bone Stew

With winter root vegetables

Print Recipe

Servings: 4–6

Who doesn’t love a warm bowl of hearty stew on a frigid winter’s day? Especially when it’s this pork stew with winter root vegetables and aromatic herbs. Snuggle in your house and fix up this deliciousness with fry bread for dip’n.

Ingredients

4 tablespoons oil (add a little bacon drippings if possible)

3–4 pounds lean pork neck bones

4 cups water

2 cups spiced apple cider

Several stems fresh sage (about 1 cup loosely packed)

1 large yellow onion, roughly chopped

1 cup dried navy beans

2 large turnips, cubed

3 large carrots, cut into ¾-inch pieces

3 stalks celery, cut into ½-inch pieces

½ medium head of cabbage, roughly chopped

Salt and black pepper to taste

Directions

Heat oil in Dutch oven over medium high heat. Season neck bones with salt and pepper and sear on all sides, being careful not to crowd so they will brown, not steam.
Add water, cider, sage, onion and navy beans. Lower heat to a slow simmer and cover. Cook about one hour, stirring occasionally and checking for tenderness of meat and for soft beans.
A little before beans are fully cooked, add turnips, carrots and celery. Cook about 30 minutes more.
Add cabbage and cook about 15 minutes until tender. Taste and season as you like.