Slow Cooker Pork Stew
This savory, one-pot, slow cooker pork stew is great in autumn with seasonal sweetness from fresh apples and yams. I came up with it years ago, and have perfected it over time. Serve hot in soup bowls with crusty bread, or serve in bread bowls for a special treat.
- ½ cup all-purpose flour
- 1 teaspoon mustard powder
- 1 teaspoon coarsely ground black pepper
- ½ teaspoon salt
- 1 ½ pounds pork tenderloin, cut into bite-sized cubes
- 2 tablespoons canola oil, or more as needed
- 2 cups vegetable stock, or more as needed
- 2 yellow onions, each cut into 8 wedges
- 1 cup white wine
- 1 pound peeled baby carrots
- 2 large yams, cut into bite-sized pieces, or more to taste
- 1 firm apple, cut into bite-sized pieces
- 1. Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
- 2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
- 3. Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
- 4. Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
- 5. Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.