HARVEST PORK STEW
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.
Provided by CariCat
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g
HARVEST PORK STEW
This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
SLOW-COOKER HARVEST PORK STEW
With a few minutes of prep, you can come home to a warm and hearty meat-and-potatoes dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h35m
Yield 6
Number Of Ingredients 10
Steps:
- In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion, gravy and chili sauce.
- Cover; cook on Low heat setting 8 to 9 hours.
- About 20 minutes before serving, stir in frozen peas. Cover; cook on Low heat setting about 20 minutes longer or until peas are tender.
Nutrition Facts : Calories 360, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1/2, Fiber 5 g, Protein 31 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g
HARVEST PORK STEW
Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork!
Provided by KGCOOK
Categories Stew
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut cutlets into bite sized pieces.
- Put oil in skillet and heat till hot.
- Coat the meat with the flour, use more if necessary.
- Fry meat till done.
- In the mean time put the vegetable in the crock pot.
- Pour in the 1/2 cup chicken broth.
- Add the meat.
- Add the salt, thyme, and pepper.
- Toss to mix and cover.
- Cook on low for 5 to 6 hours.
- Pour the 1 cup broth into mixing cup.
- Add enough cornstarch to thicken broth to desired consistency.
- Pour over stew and mix well enough to coat with sauce.
- Sprinkle with parsley and serve.
- Adjust seasonings as desired.
Nutrition Facts : Calories 409, Fat 12.2, SaturatedFat 2.7, Cholesterol 74.9, Sodium 1071.8, Carbohydrate 41.4, Fiber 5.4, Sugar 6.2, Protein 33.4
SLOW COOKER FALL HARVEST PORK STEW
Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!
Provided by ElizabethKnicely
Categories Stew
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
- TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
- FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
Nutrition Facts : Calories 343.8, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 358.2, Carbohydrate 12.9, Fiber 1.3, Sugar 9.2, Protein 20.3
HARVEST BEEF STEW
This is a delicious, hearty stew that's perfect for late fall or winter. For the beer, I recommend Sierra Nevada Pale Ale.
Provided by CULINARYJEN
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat bacon grease in a large pot over medium heat.
- Combine flour with salt and pepper. Coat beef cubes.
- Brown meat in the bacon grease until nicely browned. Remove to a paper towel, and set aside.
- Heat olive oil in the same pot. Cook onions, garlic, carrots, and celery over low heat. Add the vinegar and sugar. Pour in the broth and bring to a boil. Deglaze the pan by scraping off the food stuck on the bottom of the pot.
- Return meat to pot. Pour in beer, then stir in parsnips, turnips, red potatoes, parsley, and bay leaves. Reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally.
Nutrition Facts : Calories 918.3 calories, Carbohydrate 43.7 g, Cholesterol 166.3 mg, Fat 52.9 g, Fiber 7.2 g, Protein 56 g, SaturatedFat 18 g, Sodium 777.2 mg, Sugar 16.2 g
HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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