Harvest Pork Stew

Prep Time
Cook Time
6h 20m
Ready In

"Definitely a fall time main meal. Done in the crock pot its easy and you have the rest of the day. With so many different vegetables you get it all in one dish. Change the vegetables and change the seasonings its a new twist! Use ground pork or use chopped pork roast! Left over roast too! Such good comfort food."

Original recipe yields 5 servings


  • Serving Size: 1 (476.3 g)
  • Calories 392.9
  • Total Fat - 15.6 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 54.9 mg
  • Sodium - 1622.8 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 5.5 g
  • Sugars - 7.2 g
  • Protein - 26.6 g
  • Calcium - 61.7 mg
  • Iron - 2.7 mg
  • Vitamin C - 39.3 mg
  • Thiamin - 0.2 mg

Step 1

Cut pork into bite sized pieces. If using ground pork, fry until done and drain well. If using cooked roast, flour and fry anyway till browned.

Step 2

Put oil in skillet and heat till hot.

Step 3

Coat the meat with the flour, use more if necessary.

Step 4

Fry meat till done.

Step 5

In the mean time put the vegetable in the crock pot.

Step 6

Pour in the 1/2 cup chicken broth.

Step 7

Add the meat.

Step 8

Add the salt, thyme, and pepper.

Step 9

Toss to mix and cover.

Step 10

Cook on low for 5 to 6 hours.

Step 11

Pour the 1 cup broth into mixing cup.

Step 12

Add enough cornstarch to thicken broth to desired consistency.

Step 13

Pour over stew and mix well enough to coat with sauce.

Step 14

Sprinkle with parsley and serve.

Step 15

Adjust seasonings as desired.

Tips & Variations

No special items needed.



We enjoyed this stew. I used boneless pork cut up for stew, frozen corn and as I had containers of both beef and chicken broth that needed to be used up, I used both and thus a bit more liquid than indicated and some cornstarch to make a thicker stew. Served with cornbread. thanks for sharing!

review by:
(30 Aug 2020)

Bergy (RIP" Forever in our Kitchen)

This is a lovely light stew. I used very little cornstarch to thicken it. Usually stews are for Winter but when it's hot the crock pot is a Godsend. I used Button bones pork with new potatoes and carrots from the garden. Also added a bit of red pepper that needed using up.

(22 Jul 2013)