Yield: 6 | Prep Time: 40 mins | Cook Time: 1 hr
When cooler weather arrives, a warm bowl of pork stew is one of the most satisfying dinners you can make. This recipe simmers bite-sized pork with sweet McIntosh apples and butternut squash in an herbed broth.
Adding fresh fruit introduces a pleasant hint of sweetness against savory pork, softened onions, and garlic. It cooks easily on the stove or in a slow cooker for a wholesome family dinner.
Simmering in Stages
Browning the pork cubes first in melted butter develops savory color before the aromatics are softened. Simmering the meat in chicken broth for twenty minutes gives the pork a head start before the delicate squash and apples go into the pot.
Cooking uncovered during the final twenty minutes allows the butternut squash, apples, and optional root vegetables to simmer until tender throughout.
Key Ingredients & Texture Cues
McIntosh apples are cored and cubed before simmering directly in the broth, contributing a gentle sweetness that balances the savory pork and herbs.
Frozen cubed butternut squash provides rich color and cooks right alongside the fruit until tender.
Boneless pork is cut into half-inch cubes and lightly browned on all sides, keeping the meat bite-sized and succulent.
Cook's Notes for Success
Watch the aromatics closely during the initial sauté. Cook the chopped onion and minced garlic until the onion softens and the pork is no longer pink before pouring in the chicken broth.
Keep an eye on the produce during the final uncovered simmer. The dish is complete once the squash and cubed apples test fork-tender, and remember to discard the bay leaf before dishing up.
Frequently Asked Questions
Can I make this stew in a slow cooker? Yes. Lightly brown the pork in butter or oil until firm and opaque, transfer to a slow cooker with the remaining ingredients, cook on High for 1 hour, and then reduce heat to Low to simmer for about 4 hours more until tender.
Are the potatoes and carrots required? Both the two large potatoes and two cups of diced carrots are listed as optional additions, so you can include them or leave them out based on what you have in your kitchen.
What fat should I use to brown the meat? You can use either two tablespoons of butter or two tablespoons of oil to brown the pork cubes.
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)
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.
Recipe notes
- Lightly brown pork in butter or oil; cook until firm and opaque. Add to a slow cooker with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer until tender, about 4 hours more.
- Prep Time: 40 mins
- Cook Time: 1 hr
- Total Time: 1 hr 40 mins
- Servings: 6
