Hearty Harvest Stew

Harvest stew is perfect for fall

By Kim Grant
For the Deseret News
Published: Tuesday, Oct. 16 2012

As the temperatures drop and fall nips the air, there's nothing more welcome than a bowl of hot soup. Here's an easy recipe that combines some of the best ingredients that the harvest has to offer.

As both the leaves and temperatures fall, there's nothing more welcome than a bowl of hot soup. Here's a recipe that combines some of the best ingredients the harvest has to offer. And since it can be prepared in a slow cooker, not only is it easy, but the entire house will be enveloped in fall fragrance.

Harvest stew

1 medium sweet potato, peeled and chopped in ½-inch chunks
1 medium yam, peeled and chopped in ½-inch chunks
3 large carrots, peeled and diced ½-inch thick or a 1-pound bag of mini carrots
1 cup chopped onion
1 Granny Smith apple peeled, cored and chopped
2-pound boneless pork loin cut into 1-inch cubes
¼ cup flour
¾ teaspoon salt
½ teaspoon sage and thyme
1 tablespoon sugar
¼ teaspoon pepper
2 cups apple cider

Layer the potatoes, yams, carrots, onion, apples and pork loin in a 3 ½-quart slow cooker. Stir flour and seasonings together in a small bowl. Add cider to flour mixture and stir until mixed. Pour over meat and vegetables. Cover and cook on low 7-9 hours or until pork is cooked and vegetables are tender.

Kim Grant has three novels published through Covenant Communications. Her website is at www.kcgrant.com.