Arts & Entertainment

Warm Your Bones with Fall Harvest Vegetable Stew

A hearty stew full of fall vegetables, this recipe is sure to please hungry mouths during cool fall nights.

When the weather gets cold, I can't help but crave delicious, warm soups and stews. My favorites are the ones that combine in-season vegetables and flavors to make a filling meal.

Last weekend at the , I took the opportunity to get some great, fresh local produce from . I picked up onions, squash, celery and sweet potatoes, knowing I wanted to make a stew later in the week.

I scoured my cookbooks and the Internet to find a basic stew recipe, then I added loads of different vegetables and created what I call "Fall Harvest Stew."

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Be warned, this recipe makes a lot of stew. I would guess it could easily feed at least 10 people. I paired my stew with honey cornbread (made from a mix) and my favorite fall pumpkin beer.

To make this recipe, you'll need the following:

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  • 3 lb. pork loin, cut into 1¼- to 1½-inch cubes
  • 4 Tbsp. all-purpose flour
  • 3 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 14-oz. can chicken broth
  • 1 10-oz. bottle apple-cranberry juice
  • 2 large sweet potatoes, peeled and cut into small cubes
  • 2 c. baby bella mushrooms, sliced
  • 1 c. carrots, chopped
  • 3 medium parsnips, chopped

To start, chop all the vegetables. Next, sprinkle pork lightly with salt and pepper. Place flour in a large bowl. Add pork and toss to coat with flour. In a Dutch oven (or very large soup pot), heat 2 tablespoons of the oil over medium-high heat. Add the pork and brown on all sides. Remove it and set aside. Add remaining tablespoon of oil to pan, along with onion and celery, and cook 5 to 7 minutes or until tender. Stir in the garlic. Sprinkle in any remaining flour, and stir to coat the onion mixture. Slowly stir in the broth, juice and 1 cup water. Return the pork to the pan and add the sweet potatoes, parsnips, carrots and mushrooms. If you choose, you can now add some sage to the mix (1 Tbsp.). Bring to a simmer. Reduce heat and cook until potatoes, carrots, parsnips and pork are tender (30 minutes or more). Season to taste with salt and pepper.


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