Harvest Pork Stew

By á-6184

Ingredients

• 45 g butter or oil
• 1 kg boneless pork, cut into 1/2-inch cubes
• 3 cloves garlic, minced
• 165 g onion, chopped
• 1 liters chicken broth
• 5 g salt
• 0.4 g dried rosemary, crushed
• 0.3 g rubbed sage
• 1-1/2 bay leaf
• 630 g frozen, cubed butternut squash
• 3 MacIntosh apples, cored and cubed
• 3 large potatoes, peeled and cubed (optional)
• 385 g carrots, peeled and diced (optional)

Details

Preparation time 40mins
Cooking time 100mins
Adapted from allrecipes.com

Preparation

Step 1

Melt the butter in a large skillet over medium-high heat.

Add the pork and cook until lightly browned on all sides.

Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.

Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf.

Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes.

Remove the bay leaf and serve.

Slow Cooker Method:

Lightly brown the pork in the butter or oil and cook until firm and opaque.

Add to the slow cooker along with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer 4 hours, or until tender.