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.


Recipe Summary

5 hrs 50 mins
6 hrs 20 mins
30 mins
6 servings


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


Instructions Checklist
  • 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.

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.

Nutrition Facts

462 calories; protein 22.7g; carbohydrates 68g; fat 8g; cholesterol 49mg; sodium 400.7mg. Full Nutrition