Best 6 Harvest Butternut Pork Stew Recipes
Welcome to the exciting world of flavors, where culinary creativity meets the goodness of autumn's harvest! In this article, we will embark on a delectable journey to discover the best recipe for a dish that sings of the season, a dish that blends the sweet and savory with the perfect balance and warmth - Harvest Butternut Pork stew. This hearty and comforting stew is a celebration of the bounty that the season brings, highlighting the natural goodness of butternut squash, succulent pork, and an array of aromatic herbs and spices. Get ready to tantalize your taste buds and create a dish that will leave you craving for more!
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST PORK STEW
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
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
BUTTERNUT HARVEST STEW
I got this recipe from a cookbook that's new out this year called "Simply in Season". Instead of pork I used one cup of TVP (texturized vegetable protein, which is cheaper than meat), although I would recommend using skewer-sized chunks and not the broken up variety that I got.
Provided by Valeria
Categories Stew
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan. Add pork, onion, and garlic and sautee until meat is no longer pink; drain off fat.
- Add broth, salt and herbs and simmer 20 minutes.
- Add squash and apples and simmer uncovered until tender, 20 minutes. Discard bay leaf.
Nutrition Facts : Calories 624.9, Fat 32.7, SaturatedFat 13, Cholesterol 129.2, Sodium 1156, Carbohydrate 46.8, Fiber 7.8, Sugar 15.1, Protein 39.3
HARVEST BUTTERNUT & PORK STEW
Cure your craving for something different with a savory stew that's tasty with warm bread. -Erin Chilcoat, Smithtown, New York
Provided by Taste of Home
Categories Dinner
Time 8h20m
Yield 6 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 1/3 cup flour, paprika, salt and coriander. Add pork, a few pieces at a time, and shake to coat., In a large skillet, brown pork in oil in batches; drain. Transfer to a 5-qt. slow cooker. Add the squash, tomatoes, corn, onion, vinegar and bay leaf. In a small bowl, combine broth and remaining flour until smooth; stir into slow cooker., Cover and cook on low for 8-10 hours or until pork and vegetables are tender. Stir in edamame; cover and cook 30 minutes longer. Discard bay leaf.
Nutrition Facts : Calories 371 calories, Fat 16g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 635mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
HARVEST PORK STEW
This warming stew features tasty golden squash, moist tender pork and sweet apples for an interesting change of pace from traditional beef stew.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook the pork, onion and garlic in butter until meat is no longer pink; drain. Add the broth, salt, rosemary, sage and bay leaf. , Cover and simmer for 20 minutes. Add squash and apples; simmer, uncovered, for 20 minutes or until squash and apples are tender. Discard bay leaf.
Nutrition Facts : Calories 289 calories, Fat 11g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 853mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 6g fiber), Protein 26g protein.
SLOW COOKER FALL HARVEST PORK STEW
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
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
SLOW COOKER FALL HARVEST PORK STEW
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 Allrecipes Member
Time 7h20m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 26.3 g, Cholesterol 46.1 mg, Fat 11.2 g, Fiber 4.6 g, Protein 13.3 g, SaturatedFat 4.2 g, Sodium 318.3 mg, Sugar 14 g
Tips:
- Choose the right cut of pork: For this stew, a boneless, skinless pork shoulder is ideal. It's a tough cut of meat that becomes fall-apart tender when cooked slowly in liquid.
- Brown the pork before stewing: Browning the pork adds flavor and color to the stew. Be sure to brown the pork in batches so as not to overcrowd the pan and steam the meat.
- Use a variety of vegetables: This recipe calls for butternut squash, carrots, celery, and onion. You can also add other vegetables, such as potatoes, turnips, or parsnips.
- Season the stew well: Use a combination of salt, pepper, garlic powder, and onion powder to season the stew. You can also add other spices, such as thyme, rosemary, or paprika.
- Cook the stew low and slow: The stew should be cooked over low heat for at least 2 hours, or until the pork is fall-apart tender. This will allow the flavors to meld and develop.
- Serve the stew with a side of bread or rice: The stew can be served with a side of bread or rice to soak up the delicious sauce.
Conclusion:
This hearty and flavorful stew is perfect for a cold winter night. The combination of tender pork, roasted vegetables, and rich sauce is sure to please everyone at the table. Serve it with a side of bread or rice and enjoy!
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