Hearty Baked Pork and Apple Stew

2   pounds pork shoulder (fat trimmed), cut into 2-inch chunks
1   large (3/4 Ib.) onion, chopped
1/2   cup water
1/2  cups regular-strength beef broth
1  cup apple butter
1   large (1/2 Ib.) bell pepper, stemmed, seeded, and sliced
1%   cups sliced carrots ‘/2   cup sliced celery
3   large (l’/2 Ib. total) Granny Smith apples, peeled, cored, and sliced

Place pork, onion, and water in an ovenproof 5- to 6-quart pan over high heat. Cover, bring to a boil, and boil for 10 minutes; stir occasionally. Uncover and stir often until moisture evaporates and pan drippings are dark brown, about 5 minutes.

Add broth and apple butter; stir to free browned drippings. Bake, covered, in a 350° oven for 30 minutes. Stir in bell pepper, carrots, celery, and apples. Continue to bake, covered, until meat is very tender when pierced, about 1 hour longer. Serves 6.

Per serving: 316 cal. (23 percent from fat); 20 g protein; 8.2 g fat (2.6 g sat.); 42 g carbo.; 97 mg sodium; 63 mg chol.