Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
  • Cover and cook on Low heat setting 6 to 7 hours.
  • In 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.