Instructions

1. Preheat your oven to 400º F.
2. Place 1 tablespoon of the olive oil in a large ovenproof Dutch oven or frying pan/pot and heat the oil over high heat for one minute. Add the cubed pork and fry, stirring regularly, until the pork is browned all over. Remove the pork and juices onto a plate.
3. Return the pan to the heat and add the remaining tablespoon of olive oil. Add the sweet potato, carrots, and onion stirring frequently, until all the vegetables are lightly browned.
4. Meanwhile, mix the cornstarch with a small amount of cold water to create a paste, then add the boiling hot water slowly and mix until thoroughly combined with no lumps.
5. Return the pork to the pot, then add the chicken stock and cornstarch mixture, plus, tarragon, bay leaves, garlic, salt, and pepper to taste. Bring to a boil, add the apple quarters, and place lid on pot with and put the stew in the preheated oven.
6. Cook the stew for 1 hour 15 minutes. When ready to serve, sprinkle fresh parsley over the top.