Well, I had to find a recipe for the package of “pork stew meat” I mistakenly bought to make The Pioneer Woman’s Beef Stew with Beer and Paprika. This recipe comes from Allrecipes.com and was simple enough. I wasn’t too sure how this would taste with all the different vegetables and apples together but I was very pleasantly surprised. Two thumbs up from the family.
Harvest Pork Stew (Recipe adapted from Allrecipes.com)
2 tablespoons light olive oil
1 1/2 pounds pork stew meat, cut into 1/2-inch cubes
2 cloves minced garlic
1/4 onion, diced
3 cups chicken broth
1/2 tsp salt
1/4 tsp pepper
1/4 tsp Basil
1 bay leaf
1 1/2 cups butternut squash, cubed
1 apples, cored and cubed
3 small red potatoes, cubed carrots
12 baby carrots, diced
Melt olive oil in a large Dutch oven 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 about 5 minutes. Pour in the chicken broth, and season with salt, pepper, basil 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.
Come join Soup-a-Palooza at TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.
Leave a Reply