Hearty Winter Pork Stew

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

Yield: Serves 4 to 6


  • 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


  1. Sprinkle pork with 1/2 teaspoon each of salt and pepper. Brown pork in hot oil in a large skillet over medium-high heat.
  2. 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.
  3. 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.
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