Harvest Pork Stew Recipe

• 2 tbsp Butter or Oil
• 1-1/2 pounds boneless Pork (cut into 1/2-inch cubes)
• 2 cloves Garlic (minced)
• 1 medium Onion (chopped)
• 3 cups Chicken Broth
• 1/2 tsp Salt
• 1/4 tsp dried Rosemary (crushed)
• 1/4 tsp rubbed Sage
• 1 Bay Leaf
• 3 cups Butternut Squash (frozen and cubed)
• 2 MacIntosh Apples (cored and cubed)
• 2 large Potatoes (peeled and cubed)
• 2 cups Carrots (peeled and diced)

• In a skillet, melt butter and add pork. Cook until brown on both sides.
• Add garlic and onion and stir until onion is softened and the pork cooked firm.
• Now pour the chicken broth and season with salt, rosemary, sage and bay leaves.
• Bring to a boil and then simmer for 20 minutes, on low heat.
• Add butternut squash, apples, potatoes and carrots. Stir.
• Simmer for 20 minutes, until the squash and apples are tender.
• Before serving, remove the bay leaves.