"Slow cooking ensures meltingly tender results in this rich and satisfying pork stew packed with apples, butternut squash and parsnips...it's delish!"
boneless pork shoulder, cut into 2-inch pieces
1 (304.75 g) can
Campbell's French onion soup
118.29 ml apple cider or 118.29 ml
Granny Smith apples, seeded and cut into 2-inch pieces
parsnips, peeled and cut into 1-inch pieces
( about 2 cups)
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.
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.
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Slow Cooker Fall Harvest Pork Stew (cont.)