Fall Stew


  • 2 medium sweet potatoes, chopped
  • 3 small parsnips or carrots, chopped
  • 1 cup onion, chopped
  • 1 pound pork shoulder, boneless and chopped
  • 1 large Granny smith apple, chopped
  • 1/4 cup flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup apple cider


  1. Layer the sweet potatoes, the parsnips, the onion, the pork, and the apple in a 3 1/2-quart or larger slow cooker.
  2. Stir the flour, the salt, the sage, the thyme, and the pepper together in a small bowl.
  3. Add the cider to the flour mixture and stir until smooth.
  4. Pour the cider mixture over the meat and the vegetables in the slow cooker.
  5. Cover and cook until the pork and the sweet potatoes are fork tender, about 7-9 hours on low heat.
  6. Serve.

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