Name: Slow Cooker Pork Stew
Prep time: 30 min
Cook time: 350 min
Total time: 380 min
Ingredients: 0.5 cup all-purpose flour; 1 teaspoon mustard powder; 1 teaspoon coarsely ground black pepper; 0.5 teaspoon salt; 1.5 pounds pork tenderloin, cut into bite-sized cubes; 2 tablespoons canola oil, or more as needed; 2 cups vegetable stock, or more as needed; 2 yellow onions, each cut into 8 wedges; 1 cup white wine; 1 pound peeled baby carrots; 2 large yams, cut into bite-sized pieces, or more to taste; 1 firm apple, cut into bite-sized pieces

Slow Cooker Pork Stew

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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 by Tara Jill Emerson

Published on June 19, 2020

Prep Time:

30 mins

Cook Time:

5 hrs 50 mins

Total Time:

6 hrs 20 mins

Servings:

Yield:

6 servings

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Ingredients

½ cup all-purpose flour
1 teaspoon mustard powder
1 teaspoon coarsely ground black pepper
½ teaspoon salt
1 ½ pounds pork tenderloin, cut into bite-sized cubes
2 tablespoons canola oil, or more as needed
2 cups vegetable stock, or more as needed
2 yellow onions, each cut into 8 wedges
1 cup white wine
1 pound peeled baby carrots
2 large yams, cut into bite-sized pieces, or more to taste
1 firm apple, cut into bite-sized pieces

Directions

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 (per serving)

462	Calories
8g	Fat
68g	Carbs
23g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 462
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	7%
Cholesterol 49mg	16%
Sodium 401mg	17%
Total Carbohydrate 68g	25%
Dietary Fiber 11g	38%
Total Sugars 10g
Protein 23g
Vitamin C 35mg	173%
Calcium 83mg	6%
Iron 3mg	18%
Potassium 1874mg	40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.