Recipe - Savory Pork And Vegetable Stew

1 pound Pork shoulder; lean, trimmed
of fat
Three fourths teaspoon Salt; One fourth inch thick
One fourth teaspoon Black pepper; ground
2 tablespoon Flour; allpurpose
4 teaspoon Vegetable oil
2 cup Onions; chopped
2 teaspoon Garlic; minced
One half teaspoon Thyme; dried
One half teaspoon Rosemary; dried
1 cup Apple cider
2 cup Water
1 pound Carrots; 2" pieces
1 pound Red potatoes; 1" chunks
24 ounce White turnips
2 tablespoon Coarse mustard

Trim pork of all visible fat and then cut in 1inch pieces.

Sprinkle pork with One fourth tsp. of the salt and the pepper. Toss with the flour
until coated.

Heat 2 tsp. of the oil in a 5 quart pot over medium hight heat. Shake
excess flour from pork and add One half 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 onoin 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 One half tsp. 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

Recipe by: Woman's Day, 9/1/97 Posted to MCRecipe Digest V1 #745 by
hurlbert hurlbert@concentric.net on Aug 16, 1997