Autumn Stew

Once the heat goes on in my house it is officially soup season.  I'll have a soup or a stew on the table at least once a week to warm myself up.  Today I ran into the grocery store to grab chocolate chunks to make a batch of Chocolate Chunk Cookies and as I walked by the meat department it occurred to me I didn't have a plan for dinner yet.  I started browsing, looking to grab some beef for beef stew when I stumbled on pork packaged up for stew.  Hmmm, I've never thought about using pork in stew but I'm game.  Plus, ever since I made my Butternut Squash Risotto I've been dying for an excuse to use squash again.  God I love butternut squash.  I don't know why I forget about it every year and then bam, November hits and it all comes rushing back, so good!

Unlike a regular beef stew, this came together pretty quickly.  In general I don't love pork.  It worked here but I think next time I might try boneless chicken thighs.  Just my personal preference. 

Autumn Stew CLICK HERE to PRINT

Ingredients:

• 2 T olive oil
• 1 1/2 lb boneless pork
• 2 cloves garlic, chopped
• 1/2 large onion, chopped
• 2 carrots, diced
• 4 C chicken stock
• 1/2 tsp Italian seasoning
• 1 bay leaf
• 3 C chopped butternut squash
• 2 potatoes, peeled and diced
• salt & fresh cracked pepper

Directions:

1. Heat oil in large pot over medium/high heat.  Add the pork, season with salt and pepper. Cook until browned.  Add the onion, garlic and carrot.  Cook about 5 minutes.
2. Add the stock, seasoning and bay leaf.  Bring to a boil, reduce heat and simmer 20 minutes.
3. Stir in butternut squash & potatoes.  Return to a simmer and cook uncovered until squash is softened, about 20 more minutes.

If you like this recipe, let me know.  Comments make my day!