Assemble this stew in the morning and come home to a hearty dinner with no hassle!
Slow-Cooker Pork and Veggie Stew
- Prep Time 25 min
- Total 7 hr 10 min
- Servings 6
- Ingredients 12
Ingredients
- 1 1/2 lb pork boneless loin roast, trimmed of fat
- 3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
- 1 medium onion, chopped (1/2 cup)
- 2 cups 1/2-inch cubes peeled parsnips
- 1 1/2 cups 1-inch cubes peeled butternut squash
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
- 2 teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons Gold Medal™ all-purpose flour
- 3 tablespoons butter or margarine, softened
Make With
Gold Medal Flour
Instructions
-
Step1Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
-
Step2Cover and cook on Low heat setting 6 to 7 hours.
-
Step3In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.
Nutrition
340
Calories
16g
Total Fat
30g
Protein
20g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 140
- Total Fat
- 16g
- 24%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 29%
- Sodium
- 980mg
- 41%
- Potassium
- 840mg
- 24%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 6g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 170%
- 170%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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