Cook4Me+ Normandy Stew

• 1.2 kg pork ribs, cut into pieces of around 50 g
• 6 thick slices of bacon
• 150 g andouille sausage
• 1.5 onions, peeled and quartered
• 6 carrots, peeled and cut into chunks
• 6 potatoes, peeled and halved
• 3 Golden Delicious apples, washed and cut into eight pieces
• 650 ml cider
• 1 bouquet garni
• 2 tsp oil

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.