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Slow Cooker Pork & Vegetable Stew

by Mary Sacks

Slow Cooker Pork & Vegetable Stew

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.

Servings

  • 6



Mary Sacks
Mary Sacks

Author

Retired Certified Executive Chef and Educator


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