Crock Pot Hearty Pork Stew Recipes

SLOW-COOKER HEARTY PORK STEW

Steps:

• Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
• Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
• Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
• Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

HEARTY PORK STEW

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8-10 hours or until meat is tender. , Combine cornstarch and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Serve in bowls with noodles. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

CROCK POT PORK STEW

Steps:

• Heat oil and brown pork.
• In large bowl combine all ingredients except broth and gravy mixes.
• Pour into crock pot.
• Combine broth and gravy mixes in the bowl and pour over ingredients in crock pot.
• Cover and cook on low for 8 hours.

SLOW COOKER PORK STEW

Steps:

• Mix flour, mustard powder, pepper, and salt together in a large bowl. Add pork and stir until fully coated.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add some pork to the hot oil, making sure skillet is not overcrowded, and cook until browned, 3 to 4 minutes per side. Transfer to a slow cooker and repeat with remaining pork.
• Add remaining flour mixture to the skillet with a little more oil if needed. Cook and stir until lightly browned; transfer to the slow cooker.
• Add 2 cups vegetable stock to the slow cooker and stir until all flour lumps are gone. Add onions and wine.
• Cover and cook on High for 3 hours. Stir and season with salt and pepper, if necessary. Add more vegetable stock if too thick. Add carrots and yams and cook for another 2 hours. Add apples and cook until tender, 30 to 60 more minutes.

SLOW-COOKER PORK STEW

Steps:

• Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.
• Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.
• Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

CROCK POT HEARTY PORK STEW

Steps:

• In a 4 to 5 quart slow cooker, mix together all the ingredients except the flour and margarine.
• Cover and cook on Low heat 6 to 7 hours or until pork is no longer pink and vegetables are tender.
• Mix flour and margarine; gradually stir into stew until well blended.
• Turn slow cooker to high and cook for an additional 30 to 45 minutes, stirring occasionally.

HEARTY PORK STEW

Steps:

• Preheat oven to 350°. Sprinkle pork with sage and mint. In a very large.
• oven-going skillet brown pork in 1 tablespoon of the butter over medium-high.
• heat, turning often. Remove pork from skillet. Add mushrooms, onion, and.
• garlic to skillet. Cook and stir until onion is tender. Stir in browned.
• pork, broth, and bay leaf. Bring pork mixture to boiling. Remove from.
• heat; cover. Place skillet in oven. Bake fro 30 minutes. Stir in chopped.
• carrots; cover and bake for 20 minutes more or until carrots are.
• crisp-tender.
• In a small saucepan melt remaining 3 tablespoons butter over medium-low.
• heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove.
• skillet from oven. Return skillet to stovetop; uncover. Stir in flour.
• mixture. Bring pork mixture to boiling over medium heat, stirring.
• occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until the.
• mixture is slightly thickened. Remove and discard bay leaf. If desired,.
• serve stew over hot cooked noodles.

CROCK POT PORK STEW

Steps:

• Put first 10 ingredients (pork - pepper)in crock pot, cover and cook on low heat for 8-10 hours (or on high heat for 4-5 hours).
• Stir in tomatoes, cover and cook for 10 minutes longer.
• To make crumb topping: combine crumb topping ingredients in a plastic baggie. Sprinkle crumb mixture over stew and cook 15 minutes longer.
• ***To make ahead and freeze. Prepare stew as directed and turn into a 3-quart casserole, freeze covered for up to one month. Topping can also be frozen (separately) for up to one month. To serve: Thaw casserole and crumb topping in refrigerator for up to 2 days ahead of time. Preheat oven to 400-degrees F. Bake casserole covered for 30 minutes, uncover and sprinkle with crumb topping and bake for 15-20 minutes longer or until heated through.