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Harvest Stew Recipe

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This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.

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Harvest Stew Recipe

Prep: 20 min. Cook: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

1-1/2 pounds boneless pork, cut into 1-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 cups chicken broth
3/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1 bay leaf
1 medium butternut squash, peeled and cubed (3 cups)
2 medium apples, peeled and cubed

Directions

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. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 289 calories, 11 g fat (5 g saturated fat), 77 mg cholesterol, 853 mg sodium, 23 g carbohydrate, 6 g fiber, 26 g protein.

Originally published as Harvest Stew in Quick Cooking September/October 1999, p39

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Reviews for Harvest Stew (2)

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Reviewed on Sep. 24, 2011 by smagal

I found apple to be a strange thing to put in a stew, but since we have a ton of apples from our apple tree I thought I would try it. The broth tasted good, but the apple just seemed out of place.

Reviewed on Sep. 22, 2010 by Trilby Yost

I have to admit I was sceptical about this recipe. But I had some pork that I needed to use, so I took the gamble. I knew it was a winner when I served it to my DH's football-watching buddies and they finished off the the whole pan. I should have doubled the recipe!