It's not even August yet, so imagine my surprise when I got into my truck this morning for work, flicked the windshield wipers on to get rid of last night's rain, and four or five yellow leaves went flying off the glass. It's rained for almost two weeks straight in Alaska, in what is supposed to be our glorious summer. It's not fair. The gloomy weather is putting me in the mind of fall-related things, like sweaters, and bonfires with friends passing bottles of wine while wrapped in blankets, and hearty stews that warm you to the core and keep that fire burning at night. Normally, I only make this stew in the fall or winter months, but I might break down and make it this weekend. If you decide to, your taste buds will thank you.
APPLE CIDER PORK STEW
GET THIS
2 pounds pork loin, cubed
3 cups baby carrots, halved
2 pounds baby red potatoes, quartered
1-2 Fiji apples, cut into medium pieces
1.5 cups apple cider
Wondra Gravy and Sauce flour (this is the only thickener I have ever gotten to work with this recipe)
Salt and pepper to taste
DO THIS
1. Combine all ingredients except for flour in a slow cooker on high for 4-5 hours.
2. Reduce to medium setting and simmer for 1-2 hours, stirring occasionally.
3. Before serving, shake flour into the mixture and stir thoroughly until stew reaches desired thickness.
4. Serve with sweet dinner rolls.
**Also, you can leave this stew to cook while you're at work for 8 hours on medium.
Serves 4-6.
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