I usually would be doing a gardening post today, but I made the a really delicious stew on Sunday and wanted to share it with you. It was a perfect Mother’s Day meal because I could just fix it and forget it. Then when it was time to eat, it was ready to serve.
Crock Pot Pork Stew
- 1 1/2 – 2 lb. boneless Pork Tenderloin, cut into 1-inch cubes
- 5-6 medium Red Potatoes
- 3 medium Carrots
- 2 medium onions
- 1 lb. Mushrooms
- 1 stalk Celery
- 2 tsp. dried Thyme
- 3 tbsp. Olive Oil
- 1 tbsp. Butter
- 2 tbsp. all purpose Flour (I used Brown Rice Flour to make it gluten free)
- Salt and Pepper
- 1 cup Chicken or Turkey Stock
- 2 cups Water, approximately
Cut all vegetables except celery into large chunks, all approximately the same size. Chop celery. Layer potatoes, carrots, mushrooms, celery and onion in crock pot in that order. Sprinkle with the Thyme and some salt and pepper.
In a large skillet, brown pork in olive oil. When brown, remove from pan and place on top of vegetables in crock pot, leaving oil in pan. Add butter to pan and melt. Whisk in flour, salt and pepper. Continue to whisk and cook on medium heat until flour begins to brown. Slowly add stock and then water, continuing to whisk while adding. Once your gravy is smooth (you want it to be rather thin), pour it over your meat and vegetables in the crock pot. Cover and cook on low for 8 hours. In the last hour you may need to stir the stew, especially if you notice that some of your flour is sitting on top of the meat. I noticed this, but it may be because I used the brown rice flour.
This was such a delicious dish that my mom said she is going to make it for the next covered dish meal at her church. For me, that is quite a compliment!
What is your favorite dish to cook in the crock pot?