Harvest Pork Stew
Description
This harvest pork stew recipe gets its savory-sweet notes from butternut squash and apples. This stew can be made on the stovetop or in a slow cooker.
Ingredients
•
2 tablespoons butter or oil
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1 1/2 pounds boneless pork, cut into 1/2-inch cubes
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1 medium onion, chopped
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2 cloves garlic, minced
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3 cups chicken broth
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1 bay leaf
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1/2 teaspoon salt
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1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon rubbed sage
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3 cups frozen, cubed butternut squash
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2 MacIntosh apples, cored and cubed
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2 large potatoes, peeled and cubed
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2 cups carrots, peeled and diced
Directions
1
Melt butter in a large pot over medium-high heat. Add pork; cook until lightly browned on all sides. Stir in onion and garlic; cook until onion softens and pork is no longer pink, about 5 minutes.
2
Add chicken broth, bay leaf, salt, rosemary, and sage; bring to a boil, then reduce heat to medium-low. Cover pot; simmer for 20 minutes.
3
Add squash, apples, potatoes, and carrots; return to a simmer. Cook, uncovered, until squash and apples are tender, about 20 minutes. Remove and discard bay leaf.