This was really good but I modified it, adding about 2 cups of chopped celery, 4 cups of chopped Yukon gold potatoes, and a whole cup of chopped onions instead of 1/2 cup. I also added some paprika, garlic powder, sage, and parsley. I still might tweak the seasonings a bit next time but will definitely make again.
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
- 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.
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