Pork and Butternut Squash Stew

    Pork and Butternut Squash Stew

    (203)
    29saves
    1hr40min


    199 people made this

    About this recipe: This is a delicious and hearty pork stew. The apples add a wonderful depth in flavour. Perfect for the cold winter months. Serve with crusty bread rolls to mop up the juices.

    Ingredients
    Serves: 6 

    • 2 tablespoons oil
    • 675g boneless pork, cut into 1.25cm cubes
    • 2 cloves garlic, finely chopped
    • 1 medium onion, chopped
    • 750ml chicken stock
    • 1/2 teaspoon salt
    • 1/4 teaspoon dried rosemary, crushed
    • 1/4 teaspoon dried sage, rubbed
    • 1 bay leaf
    • 425g cubed butternut squash
    • 2 apples, cored and cubed
    • 2 large potatoes, peeled and cubed
    • 250g carrots, peeled and diced

    Method
    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Heat the oil in a large frying pan over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion. Continue to cook until the onion has softened and the pork is firm and no longer pink, about 5 minutes.
    2. Place the pork and onions into a large saucepan. Pour in the chicken stock and season with salt, rosemary, sage and the bay leaf. Bring to the boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
    3. 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.

    Alternative cooking methods

    Lightly brown the pork in the oil, then add to a slow cooker along with remaining ingredients. Cook on High for 1 hour, then reduce heat to Low and simmer 4 hours or until tender.

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    Reviews & ratings
    Average global rating:
    (203)

    Reviews in English (202)

    by
    95

    Excellent! I made this tonight in my slow cooker with the pork chunks, red potatoes, onions, baby carrots, and apple (didn't have the squash). It turned out super tender and SO tasty.  -  08 Dec 2006  (Review from Allrecipes US | Canada)

    by
    73

    Delicious! I doubled it for big family gathering, put it in 5 qt. pan. Didn't have room to double potatoes and apples, but still great. Everyone loved it and asked for the recipe! I added apple cider in addition to/instead of chicken broth and a few dashes soy sauce. I increased salt a bit, added garlic and onion powders in addition to the fresh garlic & onion. The sage and rosemary really complement this dish well! Make sure you use very fresh spices, as is the case with any recipe. I also used beef chuck roast since I didn't have pork handy and it was awesome. I look forward to trying it with pork. I also used fresh butternut squash, peeled with vegetable peeler and cubed, since that's all I had on hand. Yummers! Oh, and since I like the meat very tender, I simmered the meat with liquids/spices about an hour before adding veggies, then simmered another 1/2 hour. Adding the veggies long after the meat was an excellent idea and helped veggies retain their pretty color and shapes. I cut carrots on the bias for oval shapes instead of cubing, but either would be pretty.  -  08 Oct 2007  (Review from Allrecipes US | Canada)

    by
    62

    This stew was delicious! After sauteeing the onion and garlic w/ the pork, I threw in the carrots, potatoes and some mushrooms and sauteed it for a bit longer. Then I poured in one cup of the chicken broth and scraped up all the brown bits before putting it all in the cooker w/ the rest of the broth and spices. I skipped the butternut squash, only because I didn't have any. Would love to try it next time though. At the end I mixed 2 tbsps of flour and a bit of cold water and stirred that in at the end. It made a savory gravy! Mmm, I'm going back for more....  -  15 Jan 2007  (Review from Allrecipes US | Canada)

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