Slow Cooker Pork Stew

Name: Slow Cooker Pork Stew recipe
Prep time: 30 min
Cook time: 5 h 50 min
Yield: 6 servings
Cuisine: Global
Ingredients: 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

by Alfonso Campos 1 year ago

0 (0)

5 hours

462.2 kcal

68 g carbs

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Description

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.

Ingredients

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

Directions

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.

Nutrition Facts

serving: 6 servings

calories: 462.2 kcal

carbohydrates: 68 g

protein: 22.7 g

saturated fat: 1.3 g

cholesterol: 49 mg

sodium: 400.7 mg

fiber: 10.6 g

sugar: 10.4 g