Vegetable Pork Stew


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Butternut squash adds a wonderfully autumn flavor to the stew.

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  • 1 1/2 lbs. boneless pork loin; cut into 1" cubes
  • 1 1/2 C. sliced carrots
  • 1/2 C. chopped onion
  • 32 oz. chicken broth
  • 1 1/2 C. butternut squash; peeled, cut into 1" cubes
  • 3 Tbs. flour
  • 3 Tbs. butter; softened

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Combine pork, vegetables and chicken broth in crockpot. Cover and cook on low for 6-7 hours until pork is no longer pink and vegetables are tender. 30 minutes before serving, mix flour and butter. Gradually add flour mixture to crockpot, stirring until blended. Cover and cook on high for 30 minutes until thickened.

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