Experimental Cooking: Autumn Harvest Stew

2 Oct

Last night it seemed fall had finally arrived in Florida…

well, it doesn't look like this exactly

It definitely felt like fall. With the temperatures finally getting below 60 and sleeping with the window open in our room (once we cleaned, the frame, that is now on the to do list for the rest of them!), I felt like testing out our crock pot this morning.

I googled recipes and found a ham and scalloped potato one, a pot roast, cranberry chicken, and plenty other delicious looking options! However, we ended up trying out this one – Autumn Harvest Stew found on recipe.com.

  • 1 pound  boneless pork shoulder
  • 2 cups  cubed, peeled sweet potatoes
  • 2 medium  parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
  • 2 small  cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
  • 1 medium  onion, chopped
  • 3/4 teaspoon  dried thyme, crushed
  • 1/2 teaspoon  dried rosemary, crushed
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  pepper
  • 2 cups  apple cider or apple juice

Directions from recipes.com:

  1. Trim fat from meat. Cut pork into 1-inch cubes.
  2. In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all
  3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls. Makes 4 servings.

Sounds decent, right?  Well, we were going to do our weekly grocery shopping, so we picked up everything we were missing, and threw it in the crock-pot to cook on high for four hours.  One great thing that I loved about this recipe, is that the nutritional value was on the bottom of the page!  It seemed like a fairly healthy dish (not super fat filled like a lot of crock pot creations we found), and we were soon attempting our first dish in our slow cooker from moving into our house!

Nutritional Facts from recipe.com:

Calories 365, Total Fat 8 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 76 mg, Sodium 392 mg, Carbohydrate 37 g, Total Sugar 7 g, Fiber 7 g, Protein 24 g. Daily Values: Vitamin A 121%, Vitamin C 40%, Calcium 7%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet

yummy and light!

We were happily surprised. It’s lighter than a lot of other stews.  We both couldn’t remember the last time we had parsnips, but they were perfect in the recipe.  Lots of flavor throughout with not a lot of work.  It’s nice that it has an apple base instead of a broth based. The apples in the stew also soak up a lot of the flavor.

As for it being four servings, we definitely will use it for about five or six servings, so it definitely makes a lot of yummy stew! Definitely something we will be making again, as it was perfect for a fall day!


One Response to “Experimental Cooking: Autumn Harvest Stew”


  1. Experimental Cooking: Slow Cooking Chicken… « Faith Trust and Pixie Dust - November 13, 2011

    […] I experimented with ANOTHER recipe using our slow cooker!  After the Autumn Harvest Stew success, I was eager to try one of the other recipes that I bookmarked.  This time we tried Roast […]

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