Harvest Pork Stew With Pumpkin Recipes

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SLOW COOKER FALL HARVEST PORK STEW



Slow Cooker Fall Harvest Pork Stew image

Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!

Provided by ElizabethKnicely

Categories     Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs boneless pork shoulder, cut into 2-inch pieces
1 (10 3/4 ounce) can Campbell's French onion soup
1/2 cup apple cider or 1/2 cup apple juice
3 large Granny Smith apples, seeded and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)
1/2 teaspoon dried thyme leaves, crushed

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.

Nutrition Facts : Calories 343.8, Fat 23.6, SaturatedFat 8, Cholesterol 80.6, Sodium 358.2, Carbohydrate 12.9, Fiber 1.3, Sugar 9.2, Protein 20.3

HARVEST PORK STEW



Harvest Pork Stew image

Defiantly a fall time main meal Done in the crock pot it becomes an easy meal. So many different vegetables you get it all in one dish! Change the vegetables and change the seasoning for a new twist each time you make this I got the idea from another recipe but changed some ingredients and ended up with this. When this was done, I thought that I had used ground pork!

Provided by KGCOOK

Categories     Stew

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 16

1 lb tenderized pork cutlet, cut into one inch pieces
1/4 cup flour
2 tablespoons olive oil
2 potatoes, unpeeled and cubed
1 large sweet potato, peeled and cubed
1 cup carrot, and sliced
1 ears of corn, broke into small pieces or 1/2 cup frozen corn
1/2 cup low sodium chicken broth
1 small green pepper, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1 teaspoon salt
2 tablespoons fresh parsley, chopped
2 cups chicken broth
cornstarch, to thicken with

Steps:

  • Cut cutlets into bite sized pieces.
  • Put oil in skillet and heat till hot.
  • Coat the meat with the flour, use more if necessary.
  • Fry meat till done.
  • In the mean time put the vegetable in the crock pot.
  • Pour in the 1/2 cup chicken broth.
  • Add the meat.
  • Add the salt, thyme, and pepper.
  • Toss to mix and cover.
  • Cook on low for 5 to 6 hours.
  • Pour the 1 cup broth into mixing cup.
  • Add enough cornstarch to thicken broth to desired consistency.
  • Pour over stew and mix well enough to coat with sauce.
  • Sprinkle with parsley and serve.
  • Adjust seasonings as desired.

Nutrition Facts : Calories 409, Fat 12.2, SaturatedFat 2.7, Cholesterol 74.9, Sodium 1071.8, Carbohydrate 41.4, Fiber 5.4, Sugar 6.2, Protein 33.4

HARVEST PORK STEW



Harvest Pork Stew image

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.

Provided by CariCat

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h40m

Yield 6

Number Of Ingredients 13

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
2 cups carrots, peeled and diced

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.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g

PORK, PUMPKIN AND APPLE STEW



Pork, Pumpkin and Apple Stew image

A rich, hearty Autumn stew. Substitute peeled, cubed butternut squash for the pumpkin, if desired. You can also use hard cider.

Provided by Outta Here

Categories     Stew

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 tablespoons all-purpose flour
2 teaspoons fennel seeds, crushed
1 teaspoon salt
1/2 teaspoon ground pepper
2 lbs pork shoulder, cut into 1-inch cubes (or Boston Butt)
3 tablespoons olive oil, divided
2 medium onions, peeled and sliced
2 cups chicken broth (I use low-sodium)
1 1/2 cups apple cider
1/4 cup cider vinegar
3 cups fresh pumpkin, peeled and cut into 1-inch chunks (about a 2 1/2 lb pie pumpkin)
1 cup carrot, peeled and cut into 1-inch chunks (about 2 carrots)
2 lbs red potatoes, cut into 1-inch chunks
2 granny smith apples, unpeeled and cut into wedges
3/4 cup chicken broth (if needed)

Steps:

  • Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat pork.
  • Heat 2 tbls oil in a large Dutch Oven. Add half of the pork and the onions. Cook until pork is browned and remove from pan. Add remaining pork and cook until browned. Return first batch of pork and onions to the pan.
  • Add 2 cups broth, cider and vinegar. Bring to a boil. Reduce heat; cover pan and simmer for 1 hour.
  • Add pumpkin (or squash), carrots and potatoes. Return to a boil. Reduce heat; cover and simmer until vegetables are tender, about 30 minutes.
  • Add apples. Cover and simmer 20 minutes.
  • If stew is too thick, add remaining 3/4 cup broth.
  • Serve.

Nutrition Facts : Calories 377.7, Fat 21.1, SaturatedFat 6.4, Cholesterol 64.4, Sodium 529.5, Carbohydrate 27.4, Fiber 3.6, Sugar 7.2, Protein 19.8

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