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.

Servings

• 6

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