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My review
Slow Cooker Pork Stew
1 made it |
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19
Tara Jill Emerson
"This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat."
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Ingredients
6 h 20 m servings 462Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
- Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
- Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
- Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.
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Footnotes
- Cook's Note:
- You can use vegetable oil instead of canola oil, sweet potatoes instead of yams, water instead of vegetable stock, and apple juice instead of wine.