Recipe: Crockpot Hearty Pork Stew (with carrots, squash, and parsnips)

CROCKPOT HEARTY PORK STEW

1 1/2 pounds pork boneless loin roast, cut into 1-inch cubes
2 medium carrots, cut into pieces
1 medium onion, chopped
2 cups 1/2 inch cubes peeled parsnips
1 1/2 cups 1 inch cubes peeled butternut squash
4 cups chicken broth
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
FOR THICKENING STEW:
3 tablespoons all-purpose flour
3 tablespoons butter or margarine, softened

Mix all ingredients except flour and margarine in 4 to 5 quart slow cooker.

Cover and cook on low heat setting 6 to 7 hours or until pork is no longer pink and vegetables are tender.

Mix flour and margarine; gradually stir into stew until blended.

Cover and cook on high heat setting 30 to 45 minutes longer, stirring occasionally, until thickened.

Servings: 6
Source: Betty Crocker Magazine, September 2000