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1
Trim pork of all visible fat and then cut in 1-inch pieces.
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2
Sprinkle pork with 1/4 teaspoons of the salt and the pepper.
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3
Toss with the flour until coated.
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4
Heat 2 teaspoons of the oil in a 5 quart pot over medium-hight heat.
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5
Shake excess flour from pork and add 1/2 to pan.
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6
Cook until browned, turning pork often, about 3 minutes.
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7
Remove to a plate.
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8
Repeat with remaining oil and pork.
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9
Reduce heat to medium and add onoin to saute pan.
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10
Saute until softened and light brown, about 5 minutes.
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11
Stir in garlic and cook 1 minute.
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12
Add pork, thyme, rosemary, cider, remaining 1/2 teaspoons salt and one cup of the water.
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13
Bring to a boil, reduce heat, cover and simmer 1 hour and 15 minutes or until pork is just tender.
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14
Add carrots, red and sweet potatoes, turnips and remining 1 cup water.
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15
Bring to a boil, reduce heat, cover and simmer until vegetables are tender.
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16
Remove 1 cup vegetables with broth.
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17
Put in a food processor or blender with the mustard and puree until smooth.
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18
Gently stir into stew.
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19
CROCKPOT DIRECTIONS: This can be prepared the night before and refrigerated in the crockpot liner.
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20
Before leaving for work in the morning, toss the liner into the heating unit and don't forget to turn on Low.
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21
Brown meat and saute onions and garlic in oil as directed.
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22
While these are browning, prepare the vegetables and put in bottom of crockpot.
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23
Add the browned onion and garlic and then the meat (on top).
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24
Sprinkle seasonings over all.
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25
Pour the cider on, and cover and cook for 10 or 12 hours on Low, until meat and vegetables are tender.
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26
About 15 minutes before serving, check the amount of liquid in the stew.
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27
Quite a bit should have accumulated, but add some or all of the water to make as much sauce as desired.
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28
Thicken with pureed vegetables and liquid as directed, turning the crockpot to High after returning the vegetable thickener to the mixture.
