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Slow Cooker Pork & Vegetable Stew

by Mary Sacks

Slow Cooker translates to “put it together in the morning and come home to dinner at night.” Without the thickener, this recipe would make a great soup.

Ingredients

1½ lbs. pork boneless loin roast, trimmed and cubed
½ cup onion, chopped
2 cups (½ inch) cubes peeled parsnips
1½ cups (1 inch) cubes peeled butternut squash
½ cup frozen peas
4 cups prepared RC No Added MSG Pork Broth
1 tsp. dried thyme
½ tsp. salt
½ tsp. pepper
2 Tbsp. all-purpose flour
3 Tbsp. butter or margarine, softened

Directions

Cut pork into 1-inch cubes. In a 4-5 quart slow cooker, mix pork and remaining ingredients except for flour and butter.
Cover and cook on low heat setting 6-7 hours.
In a small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to high. Cover and cook 30-45 minutes, stirring occasionally, until thickened.

Food for Thought

Pork. Substituting Beef or Veal into this recipe is simple, but pork and veal are lighter and do a better job of mingling with vegetables.
Slow Cooker. Crockpot, Instant pot, whatever your pleasure. Sometimes I will cook meat ahead of time and be able to create the stew in less than an hour.
Pork Broth. If you don’t have RC No Added MSG Pork Base in your refrigerator, you are missing out on a great flavor. Substituting in RBC Chicken Base, RBC Beef Base, RC No Added MSG Veal Base or RBC Vegetable Base will suffice.
Roux. Using RC Gluten-Free Instant Food Thickener is perfect for this situation.