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Harvest Pork Stew Recipe

Harvest Pork Stew Recipe

This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
TOTAL TIME: Prep: 20 min. Cook: 40 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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 cup: 289 calories, 11g fat (5g saturated fat), 77mg cholesterol, 853mg sodium, 23g carbohydrate (10g sugars, 6g fiber), 26g protein .

Reviews for Harvest Pork Stew

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MY REVIEW
dlyn9smith 71990
Reviewed Feb. 17, 2014

"I did not put apples, instead I added 2 large Idaho potatoes, 1 large sweet potato, and half head of cabbage. It was delicious. My husband loved it. I used the exact measurements on everything else, and I cooked it in the crockpot all day. It filled my house with wonderful smells. I would recommend this stew with my added ingredients."

MY REVIEW
snmckey 35583
Reviewed Nov. 7, 2013

"This is a family favorite, especially with our boys. Even as teenagers, they would ask me to make this and now our daughter-in-law makes it for her family. The combination of pork, squash and apples is wonderful!"

MY REVIEW
smagal 68731
Reviewed Sep. 24, 2011

"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."

MY REVIEW
Trilby Yost 71255
Reviewed Sep. 22, 2010

"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!"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.