Crock Pot Pork Stew

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

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?

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Ground Turkey Jamboree

This is my adaptation of my mom’s recipe for Meat Jamboree.  This one has less fat, no additives and no gluten.  I hope you enjoy it.

Ground Turkey Jamboree

Ground Turkey Jamboree

  • 1 1/2 lbs. ground Turkey
  • 1 medium Onion, chopped
  • 1 tbsp. Olive Oil
  • Salt and Pepper to taste
  • 1 1/4 cups Homemade Tomato Soup
  • 2 cups cooked Brown Rice
  • 3/4 cups shredded Cheddar Cheese
  • 1 cup cooked Green Beans

Preheat oven to 350 degrees.  Brown chopped onion in olive oil.  Add ground turkey and season with salt and pepper, cooking until turkey is no longer pink.  Stir in tomato soup.  In 2 qt. greased casserole, layer 1 cup of cooked rice, half of ground turkey mixture and 1/4 cup cheese.  Repeat with remaining rice, turkey mixture and another 1/4 cup cheese.  Arrange green beans on top and sprinkle with remaining cheese.  Cover and bake at 350 degrees for 25 minutes.  Remove cover and continue baking for 10 minutes.

Note:  For additional flavor, cook rice in chicken or turkey stock, which makes a delicious side dish on its on.

I hope you enjoy this delicious casserole, the DH loved it!

What is your favorite casserole that your mom used to make?