Harvest Pork Stew

I made this stew last winter after I had leftovers from my Cranberry Pork Roast. This was a nice change from the typical beef stew. If you don't have any dry white wine on hand you can just add an extra 1/2 cup of chicken broth.

2 tablespoons butter or oil
1 1/2 pounds boneless pork, cut into 1/2-inch cubes
2 cloves garlic, minced
1 medium onion, chopped
2 1/2 cups chicken broth
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon rubbed sage
1 bay leaf
3 cups frozen, cubed butternut squash
2 MacIntosh apples, cored and cubed
2 large potatoes, peeled and cubed
2 cups carrots, peeled and diced


Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened. Add white wine and continue to cook until the pork is firm, and no longer pink, about 5 minutes.

Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.