Recipe by CariCat
"I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness."
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butter or oil
1 1/2 pounds
boneless pork, cut into 1/2-inch cubes
dried rosemary, crushed
frozen, cubed butternut squash
MacIntosh apples, cored and cubed
potatoes, peeled and cubed
carrots, peeled and diced
Excellent! I made this tonight in my slow cooker with the pork chunks, red potatoes, onions, baby carrots, and apple (didn't have the squash). It turned out super tender and SO tasty.
I tried it with chicken breast instead of pork and it turned out well. I put everything in the slow cooker without any precooking. I also used fresh squash instead of frozen. I liked it but next time I'll try pork for more flavor.
Made it a second time with pork and it was ok. I used fresh butternut squash and added some corn but I still think it needs more flavor.
Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.
This stew was delicious! After sauteeing the onion and garlic w/ the pork, I threw in the carrots, potatoes and some mushrooms and sauteed it for a bit longer. Then I poured in one cup of the chicken broth and scraped up all the brown bits before putting it all in the cooker w/ the rest of the broth and spices. I skipped the butternut squash, only because I didn't have any. Would love to try it next time though. At the end I mixed 2 tbsps of flour and a bit of cold water and stirred that in at the end. It made a savory gravy! Mmm, I'm going back for more....
My entire family, iincluding my in-laws loved this. I made due with what I had. I pre-heated the pork as suggested, added the broth, onion, rosemary, sage, 2 cubed apples, baby carrots, red pepper, garlic, mushroom and green peppers. Threw it all in the slow cooker and left it for 4 hours. I ended up having to added a little flour and a can of mushroom soup at the end to thicken it a little but it was delicious.
What a wonderful recipe. I did, however, make some changes. I used parsnips and turnips instead of butternut squash and potatoes. And it gave it a lot more flavor. I also thickened it at the end with flour/milk. A wonderful blend of flavors.
I used fresh squash and left out the carrots because I didn't have any.Used a combination of Braeburn and Granny Smith apples and left the peels on my potatos cause I like em that way! got mixed reviews from the kids, most gave it a 3.5, none HATED it. I thought it got better and better the more I ate. I am thinking it will be even better tomorrow. Thanks for the great recipe.
My family really enjoyed this stew. The flavor of the butternut and the spices was amazing. And its a recipe you can add to or subtract from and make your own! We loved it!! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Pork Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 191
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