Harvest Pork Stew

Butternut squash and apples give this savory stew a hint of sweetness. It can be made on the stovetop or in a slow cooker.

• Preparation Time: 40 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 40 mins
• Calories: 465 Calories

Ingredients

• 1 bay leaf
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 large potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 tablespoons butter or oil
• 3 cups frozen, cubed butternut squash
• 2 MacIntosh apples, cored and cubed
• 0.5 teaspoon salt
• 0.25 teaspoon rubbed sage
• 0.25 teaspoon dried rosemary, crushed
• 1.5 pounds boneless pork, cut into 1/2-inch cubes
• 2 cups carrots, peeled and diced

Recipe Instructions

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.

Step 2

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.

Step 3

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.