What's for Dinner tonight? Pork and Cider Stew
Now that fall has arrived, we all turn to our collection of soups and stews for the cooler days. This one has a wonderful combination of flavors and is a hearty meal to warm you on a cold evening. From the kitchen of Woman's Day this will become one of your favorite comfort foods.
2 medium Sweet Potatoes, peeled and cut into 3/4-inch pieces
3 small Parsnips or Carrots, peeled and cut into 1/2-inch-thick slices
1 cup chopped Onion
2 lb. boneless Pork Shoulder, cut into 1-inch pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup Flour
3/4 teaspoon Salt
1/2 teaspoon each dried Sage and Thyme
1/4 teaspoon Pepper
1 cup Apple Cider
1. Layer sweet potatoes, parsnips (or carrots), onion, pork and apple in a 3-quart slow cooker.
2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
Serve with fresh, hot crusty rolls.
Pork and Cider Stew
2 medium Sweet Potatoes, peeled and cut into 3/4-inch pieces
3 small Parsnips or Carrots, peeled and cut into 1/2-inch-thick slices
1 cup chopped Onion
2 lb. boneless Pork Shoulder, cut into 1-inch pieces
1 large Granny Smith apple, peeled, cored and coarsely chopped
1/4 cup Flour
3/4 teaspoon Salt
1/2 teaspoon each dried Sage and Thyme
1/4 teaspoon Pepper
1 cup Apple Cider
1. Layer sweet potatoes, parsnips (or carrots), onion, pork and apple in a 3-quart slow cooker.
2. Stir flour, salt, sage, thyme and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3. Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.
Serve with fresh, hot crusty rolls.
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