Fall Harvest Pork Stew
This hearty pork stew recipe is the perfect dump-and-go meal for a chilly autumn day! Fall Harvest Pork Stew combines chunks of pork shoulder with butternut squash, parsnips, apples, and onions. This slow cooker stew recipe cooks in a savory broth made from canned French onion soup and apple cider. The only preparation required for your pork stew recipe is throwing the chopped vegetables and other ingredients into the slow cooker. In eight hours you will have the perfect rich and warm stew for a great weeknight dinner. Don't miss this great fall recipe that your family will love!
Preparation Time20 min
Slow Cooker Time LOW8 hr
- 2 pounds boneless pork shoulder, cut into 2-inch pieces
- 1 (10-3/4-ounce) can Campbell's Condensed French Onion Soup
- 1/2 cup apple cider or apple juice
- 3 large Granny Smith apples, cut into thick slices (about 3 cups)
- 3 cups butternut squash peeled, 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
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.
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