212 Ratings
  • 5 Rating Star 115
  • 4 Rating Star 55
  • 3 Rating Star 27
  • 2 Rating Star 11
  • 1 Rating Star 4

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.




  • 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.

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  • 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.

  • 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.

Slow Cooker Method:

Lightly brown the pork in the butter or oil and cook until firm and opaque. Add to the slow cooker along with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer 4 hours, or until tender.

Easy Cleanup

Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

465.19 calories; 27.35 g protein; 42.63 g carbohydrates; 21.25 g fat; 80.07 mg cholesterol; 364.59 mg sodium.Full Nutrition

Reviews (166)

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Most helpful positive review

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.

Most helpful critical review

The amount of prep involved isn't worth it. It lacks something and is very mushy. Even with doubled spices---it just tastes like chicken broth and sage. It's not bad per se. But not worth the time involved with all the chopping.
212 Ratings
  • 5 Rating Star 115
  • 4 Rating Star 55
  • 3 Rating Star 27
  • 2 Rating Star 11
  • 1 Rating Star 4
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.
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.
I didn't have any sage or rosemary so I just seasoned mine with salt and pepper. I added a little apple cider to the pot and some chopped celery. I really wanted to try one of the 'dinner in a pumpkin' recipes from this site but I thought the flavors of this stew would go better with the pumpkin than any of the ones in those recipes. I made the stew the night before and simmered it on low for about 1 hour. The next day I used this stew to bake in my pumpkin and it turned out delicious. I left out the squash and scraped the pumpkin meat into the stew when serving.
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!
Really a fine meal and the pork was extremely tender!!!