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Harvest Pork Stew

Harvest Pork Stew

  • Prep

    40 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
CariCat

CariCat

I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 465 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Melt the butter in a large skillet 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 until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
  2. Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Carrie
91

Carrie

12/8/2006

Excellent! I made this tonight in my slow cooker with the pork chunks, red potatoes, onions, baby carrots, and apple (didn't have the squash). It turned out super tender and SO tasty.

Tanya C
69

Tanya C

10/8/2007

Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.

Lo
61

Lo

1/15/2007

This stew was delicious! After sauteeing the onion and garlic w/ the pork, I threw in the carrots, potatoes and some mushrooms and sauteed it for a bit longer. Then I poured in one cup of the chicken broth and scraped up all the brown bits before putting it all in the cooker w/ the rest of the broth and spices. I skipped the butternut squash, only because I didn't have any. Would love to try it next time though. At the end I mixed 2 tbsps of flour and a bit of cold water and stirred that in at the end. It made a savory gravy! Mmm, I'm going back for more....

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