Today’s post is something that can benefit everyone – a quick and easy slow-cooked pork stew recipe! One of my goals this year is to make more crock-pot meals. I needed to find quick and easy recipes for dinners. I knew I would not want to be in the kitchen making dinner when I got home from work and would rather spend that time with my husband.
Crock-pots have proven to be the efficient friend of those cooks who are gone all day, or who doesn’t want to be occupied in the kitchen for hours, but want to offer yummy home-cooked food to their families… Sounds perfect for a working woman!
For Christmas, my husband bought me the Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. It has 1400 recipes including appetizers, breakfasts, breads, soups/stews/chilis, main courses (beef, chicken, pork, seafood, pasta, and meatless), vegetables, desserts, and beverages!
Reasons why I love this recipe:
1. It is a complete meal! It has potatoes, vegetables, and meat! I paired it with some fresh bread (made with my new bread maker that I also received for Christmas!) and that was it.
2. It tastes great reheated. I love meals that have leftovers. Leftovers are great for lunch or dinner the next day! And that’s one less dinner I need to plan & cook!
3. It is light and healthy! I included the nutritional facts at the bottom of the recipe.
4. The ingredients are simple and easy to find at the grocery store.
5. I prepared everything the night before, put the ceramic insert in the refrigerator over night with all the ingredients, and it was ready to go into the crock-pot the next morning without any fuss!
One quick suggestion: If you work 8+ hour days and the recipe cook time is less than that, think about purchasing a programmable crock-pot! I just ordered one! It allows you to enter the cook time and automatically shifts to the warm setting once the cook time is complete.
Ingredients
- 2 lbs. lean pork loin, cut into 1-inch cubes
- 1/2 lb. baby carrots
- 3 large potatoes, cut into 1-inch cubes
- 2 parsnips, cut into 1-inch cubes
- 2 onions, cut into wedges, slices, or chopped coarsely
- 3 garlic cloves, minced
- 1-2 tsp. ground black pepper, depending on your taste preferences
- 1 tsp. dried thyme
- 1 tsp. salt
- 2 1/2 cups low-sodium canned vegetable juice
- 2 tbsp. brown sugar
- 1 tbsp. prepared mustard
- 4 tsp. tapioca
Instructions
- 1. Place pork in slow cooker.
- 2. Add carrots, potatoes, parsnips, onions, garlic, pepper, thyme, and salt. Mix together well.
- 3. In a medium bowl, combine vegetable juice, brown sugar, mustard, and tapioca. Pour over meat and vegetables.
- 4. Cover. Cook on Low 6 hours, or on High 4 hours.
How are you living5x5 today? Share with me some of your favorite stew recipes in the comment section below! Happy cooking!
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