Harvest Pork Stew
Ingredients
- 2 tablespoons butter or oil
- 1 ½ pounds boneless pork, cut into 1/2-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 bay leaf
- ½ teaspoon salt
- ¼ teaspoon dried rosemary, crushed
- ¼ teaspoon rubbed sage
- 3 cups frozen cubed butternut squash
- 2 McIntosh apples, cored and cubed
- 2 large potatoes, peeled and cubed (Optional)
- 2 cups carrots, peeled and diced (Optional)
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Instructions
- Melt butter in a large pot over medium-high heat. Add pork; cook until lightly browned on all sides. Stir in onion and garlic; cook until onion softens and pork is no longer pink, about 5 minutes.
- Add chicken broth, bay leaf, salt, rosemary, and sage; bring to a boil, then reduce heat to medium-low. Cover pot; simmer for 20 minutes.
- Add squash, apples, potatoes, and carrots; return to a simmer. Cook, uncovered, until squash and apples are tender, about 20 minutes. Remove and discard bay leaf.
Source
Original recipe: View Original