Description
I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.
Ingredients
- 2 tablespoons butter or oil
- 1 ½ pounds boneless pork, cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 3 cups chicken broth
- ½ teaspoon salt
- ¼ teaspoon dried rosemary, crushed
- ¼ teaspoon rubbed sage
- 1 bay leaf
- 3 cups frozen, cubed butternut squash
- 2 MacIntosh apples, cored and cubed
- 2 large potatoes, peeled and cubed (Optional)
- 2 cups carrots, peeled and diced (Optional)
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 6