Hearty, savory winter stew.

Jeff

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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large stock pot over medium heat. Brown the pork cubes in the hot oil, about 10 minutes. Cook and stir onion and garlic with pork until onion is pork is no longer pink in middle, about 5 minutes.

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  • Bring 2 cups chicken broth and 2 cups beef broth to a boil in a separate saucepan. Stir rosemary, sage, bay leaves, and thyme into broth mixture; continue cooking at a boil until broth is reduced by half, about 10 minutes. Pour reduced broth into pork mixture along with remaining 2 cups chicken and beef broth. Bring to a boil.

  • Stir butternut squash, potatoes, carrots, and celery into soup. Reduce heat to low and simmer until squash is tender, 10 to 15 minutes.

  • Stir apples into soup and simmer until tender, about 10 minutes; season with salt and black pepper. Remove pot from heat and let soup cool for 10 minutes before serving.

Nutrition Facts

304 calories; protein 15.7g 31% DV; carbohydrates 43g 14% DV; fat 8.8g 14% DV; cholesterol 37.6mg 13% DV; sodium 764.7mg 31% DV. Full Nutrition
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Reviews (15)

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Most helpful positive review

Rating: 5 stars
10/31/2013
OK so I added green pepper and fresh mushrooms but this is a great recipe any way you do it. Without flour added it's a soup (as stated in the body of the recipe) but add flour to thicken and it's a stew. Next time I'll probably coat the pork with flour before browning. Read More
(6)
17 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2013
OK so I added green pepper and fresh mushrooms but this is a great recipe any way you do it. Without flour added it's a soup (as stated in the body of the recipe) but add flour to thicken and it's a stew. Next time I'll probably coat the pork with flour before browning. Read More
(6)
Rating: 4 stars
02/12/2013
Delicious! I halved the recipe and it still made a full stock pot of soup! I didn't half the broth though. Also I didn't reduce the broth because if I had there would be no broth. (In fact I had to add more). Tastes great though! I just used leftover pork roast and shredded it. Yummy! Read More
(5)
Rating: 5 stars
03/04/2013
Excellent! Followed recipe exactly and it came out perfect. I did thicken it with a little flour just before serving. Made it a little creamier. Thanks for submitting. Read More
(4)
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Rating: 5 stars
11/01/2013
This was a wonderful way to use the butternut squash I had forgotten I had purchased a few weeks ago! I didn't have any celery so I added some chopped kale which made a very colorful and attractive soup. I used a little extra broth and I did thicken it with a little flour at the end. Otherwise I made it according to the recipe and it was delicious! Read More
(4)
Rating: 4 stars
02/19/2014
This has a pretty good flavor although I do think it needs to have a "thickener." I halved the recipe and made it in the crock pot. I cut back on the broth because I didn't reduce any of it before adding to the crock pot. I didn't add the squash or the apples to the pot until the last hour and I turned it from low to high. I had some leftover corn in the fridge so I added that to it also which was a nice addition. I ended up adding a can of condensed cream of potato soup at the end and that thickened it nicely. Thanks for a good recipe Jeff. Read More
(3)
Rating: 5 stars
01/28/2016
Delicious recipe! Made as is from leftover pork however omitted the apples. Turned out great and will make again! Read More
(1)
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Rating: 5 stars
10/23/2015
I made this stew differently (since I'd already started on it before finding the recipe) but the ingredients are basically the same. Maybe my review will be helpful to those of you who don't have everything on hand. First I used pork that had been cooked in the crock pot and I didn't saute the onions or garlic. My measurement were roughly: 1 1/2lb pork rump roast 1/2 onion 2 cloves sliced garlic 5-6 small potatoes 3/4 C uncooked cubed butternut squash 1 C uncooked cubed sweet potato 1/3 of a yellow bell pepper and 1 sliced carrot. I followed the spices exactly as mentioned in the recipe but I didn't have real bullion so I used 2 cubes of chicken bullion and 2 cubes of beef bullion. I don't know how much water I had; I just filled it about 3in higher than the ingredients in the pot and let it all cook until tender. About 15 minutes before I took it off the fire I thickened the mixture with flour and added the 2 peeled cut/cored green apples as suggested. I would definitely recommend this recipe - turned out great even with variations. Next time I'll follow it exactly. I was concerned about adding apples but am really glad I did. Also I thought the squash tasted good too and next time will be sure to add more as recommended. Thanks so much for this recipe. Read More
(1)
Rating: 4 stars
11/12/2018
Very tasty! I did some minor alterations I had some bone in pork chops I saute'd them like the recipe says with garlic onion (i added flour at this step)flour garlic salt and pepper in some butter and olive oil and then de-glazed with dry white wine about a cup and continued to simmer while the broth and herbs where boiling down. Added rest of broth and veggies I like time to meld the flavors and allow the veggies to cook and the pork to break down. The pork was now tender the squash melted into the broth to make a fabulous thick stew...do not cover to allow to reduce. I added the apples a half hour before serving and wish I would of not put them in. The broth before was super good the apples made it a tad too sweet (you may love it ) but I had to continue to follow the recipe. Overall recipe was wonderful but give it time to stew! Notes: I make my own broth with better than bullion my favorite! Fresh rosemary was also used paired very well with rosemary pull apart rolls (I found here!) Read More
Rating: 4 stars
09/16/2018
Cut the broth down to one 14oz. And and added 1/2 cup white wine. Left out celery as I don t care for that. Cooked it in the slow cooker for six hours on low. Took out vegetables after 4 hours and added 3 cups chopped kale. Thickened juice afterwards with cornstarch and orange juice with some cinnamon as I love fruits with my meats. Turned out so tender the pork just fell apart when I took it out. Great hearty winter meal in one pot. Had to use the crock in the oven at 250 as this recipe was too large for my electric slow cooker. Read More
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