Recipe By : Woman's Day, 9/1/97
Serving Size : 6 Preparation Time :2:20
Categories : Crockpot Do Ahead
Entree Low-Fat
Pork Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Pork shoulder -- lean, 1/4" thick,
-trimmed of fat
3/4 ts Salt
1/4 ts Ground black pepper
2 tb All-purpose flour
4 ts Vegetable oil
2 c Onions -- chopped
2 ts Garlic -- minced
1/2 ts Dried thyme
1/2 ts Dried rosemary
1 c Apple cider
2 c Water
1 lb Carrots -- 2" pieces
1 lb Red potatoes -- 1" chunks
24 oz White turnips
2 tb Coarse mustard
Trim pork of all visible fat and then cut in 1-inch pieces.
Sprinkle pork with 1/4 ts of the salt and the pepper. Toss with the
flour until coated.
Heat 2 ts of the oil in a 5 quart pot over medium hight heat. Shake
excess flour from pork and add 1/2 to pan. Cook until browned, turning
pork often, about 3 minutes. Remove to a plate. Repeat with remaining
oil and pork.
Reduce heat to medium and add onion to saute pan. Saute until softened
and light brown, about 5 minutes. Stir in garlic and cook 1 minute.
Add pork, thyme, rosemary, cider, remaining 1/2 ts salt and one cup of
the water. Bring to a boil, reduce heat, cover and simmer 1 hour and 15
minutes or until pork is just tender.
Add carrots, red and sweet potatoes, turnips and remining 1 cup water,
Bring to a boil, reduce heat, cover and simmer until vegetables are
tender. Remove 1 cup vegetables with broth. Put in a food processor or
belnder with the mustard and puree until smooth. Gently stir into stew.
LINDA'S CROCKPOT DIRECTIONS: (This can be prepared the night before
and refridgerated in the crockpot liner. Before leaving for work in the
morning, toss the liner into the heating unit and don't forget to turn
it on!)
Brown meat and saute onions and garlic in oil as directed. While these
are browning, prepare the vegetables and put in bottom of crockpot. Add
the browned onion and garlic and then the meat (on top). Sprinkle
seasonings over all. Pour the cider on, and cover and cook for 10 or 12
hours on low, until meat and vegetables are tender.
15 minutes before serving, check the amount of liquid in the stew.
Quite a bit should have accumulated, but add some or all of the water
to make as much sauce as desired. Thicken with pureed vegetables and
liquid as directed, turning the crockpot to 'high' after returning the
vegetable thickener to the mixture.
Revised and formatted for MasterCook by Linda Hurlbert Shogren, 8/97
