Butternut Harvest Stew Recipes

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
• Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.

Steps:

• Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
• Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
• TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
• FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

Steps:

• Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
• Add broth, salt and herbs and simmer 20 minutes.
• Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.

Steps:

• In a large skillet, brown meat in oil on all sides; drain. Transfer to a 3-qt. slow cooker. Stir in the squash, cabbage, red pepper and celery. , In a blender, combine tomatoes and brown sugar. Cover and process until blended. Pour over vegetables. Combine the broth, adobo sauce, oregano, salt and pepper; add to slow cooker. , Cover and cook on low 7-8 hours, until meat and vegetables are tender.