Hearty Winter Pork Stew

Hearty Winter Pork Stew Recipe
Oxmoor House
“This stew’s nutritious…and filling! Try other varieties of winter squash instead of butternut…they’re all delicious!” —Jennie Gist, Book Editor


Serves 4 to 6

Recipe from


2 pounds boneless pork loin, cubed
1 teaspoon salt, divided
1 teaspoon pepper, divided
1 tablespoon olive oil
2 cups sliced parsnips
1 1/2 cups sliced carrots
1 small butternut squash, peeled and cubed
1/2 cup chopped onion
4 cups chicken broth
1/4 cup all-purpose flour
3 tablespoons butter or margarine, softened


Sprinkle pork with 1/2 teaspoon each of salt and pepper. Brown pork in hot oil in a large skillet over medium-high heat.

Layer pork and vegetables in a 5-quart slow cooker. Pour broth over vegetables. Sprinkle with remaining 1/2 teaspoon each of salt and pepper. Cover and cook on LOW setting 6 hours.

Stir together flour and butter in a small bowl; gently stir into stew one tablespoon at a time. Increase heat to HIGH setting; cover and cook 30 minutes until thickened, stirring occasionally.


Gooseberry Patch Very Merry Christmas Cookbook

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