 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
“This stew’s nutritious…and filling! Try other varieties of winter squash instead of butternut…they’re all delicious!” —Jennie Gist, Book Editor Ingredients:
2 pounds boneless pork loin, cubed |
1 teaspoon salt, divided |
1 teaspoon pepper, divided |
1 tablespoon olive oil |
2 cups sliced parsnips |
1 1/2 cups sliced carrots |
1 small butternut squash, peeled and cubed |
1/2 cup chopped onion |
4 cups chicken broth |
1/4 cup all-purpose flour |
3 tablespoons butter or margarine, softened |
Directions:
1. Sprinkle pork with 1/2 teaspoon each of salt and pepper. Brown pork in hot oil in a large skillet over medium-high heat.
2. Layer pork and vegetables in a 5-quart slow cooker. Pour broth over vegetables. Sprinkle with remaining 1/2 teaspoon each of salt and pepper. Cover and cook on LOW setting 6 hours.
3. Stir together flour and butter in a small bowl; gently stir into stew one tablespoon at a time. Increase heat to HIGH setting; cover and cook 30 minutes until thickened, stirring occasionally.
|
|