Porketta-Style Stew
13 ingredients
12 steps
Ingredients
- 1 cup baby-cut carrots
- 2 medium (2 cups) green and/or red bell peppers, cut into 1 1/2-inch pieces
- 1 medium (1/2 cup) onion, chopped
- 1 pound small new red potatoes
- 2 tablespoons purchased minced garlic
- 2 tablespoons Land O Lakes Butter
- 2 1/2 pounds boneless pork shoulder roast, trimmed, cut into 1 1/2-inch pieces
- 1 cup beef broth
- 1 (.6-ounce) package dried aus jus mix
- 1 tablespoon fennel seeds
- 1 tablespoon Italian herb seasoning
- 3 tablespoons all-purpose flour
- 1/4 cup water
Directions
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1Place carrots, peppers, onion, potatoes and garlic in slow cooker.
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2Melt butter in 12-inch skillet until sizzling; add pork pieces.
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3Cook over medium heat, stirring occasionally, 5-7 minutes or until pork is browned.
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4Place pork in slow cooker.
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5Add beef broth, aus jus mix, fennel seeds and Italian seasoning to same skillet.
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6Stir to combine, scraping up any brown bits from bottom.
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7Pour over pork in slow cooker.
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8Cover; cook on Low heat setting 8-10 hours, or on High heat setting 3-4 hours or until meat is fork tender.
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9Place flour in small bowl; whisk in water.
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10Whisk flour mixture into stew.
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11Increase heat setting to High.
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12Cook, stirring occasionally, 15 minutes or until thickened.
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