Rating: 4.5 stars
219 Ratings
  • 5 star values: 119
  • 4 star values: 57
  • 3 star values: 27
  • 2 star values: 12
  • 1 star values: 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.

Recipe Summary

cook:
1 hr
total:
1 hr 40 mins
prep:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

465 calories; protein 27.4g; carbohydrates 42.6g; fat 21.3g; cholesterol 80.1mg; sodium 364.6mg. Full Nutrition
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