Number of People
Prepare the ingredients.
Peel and cut the carrots into chunks.
Pour the oil into the pan.
Colour the pieces of meat and bacon. Remove the meat. Add and cook the apples until they soften. Keep to one side.
Deglaze the pan with cider. Scrape at the browned meat juices at the bottom of the pan.
Put the meat, bacon and andouille, then the vegetables, bouquet garni, salt and pepper in the pan.
Cooking time: 30 min.
Put the apples back in the stew. Leave to rest for 5 minutes. Serve.