Harvest stew is perfect for fall

By Kim Grant

For the Deseret News

Published: Tuesday, Oct. 16 2012 4:03 p.m. MDT

As both the leaves and temperatures fall, there's nothing more welcome than a bowl of hot soup. Here's a recipe that combines some of the best ingredients the harvest has to offer. And since it can be prepared in a slow cooker, not only is it easy, but the entire house will be enveloped in fall fragrance.

Harvest stew

1 medium sweet potato, peeled and chopped in ½-inch chunks

1 medium yam, peeled and chopped in ½-inch chunks

3 large carrots, peeled and diced ½-inch thick or a 1-pound bag of mini carrots

1 cup chopped onion

1 Granny Smith apple peeled, cored and chopped

2-pound boneless pork loin cut into 1-inch cubes

¼ cup flour

¾ teaspoon salt

½ teaspoon sage and thyme

1 tablespoon sugar

¼ teaspoon pepper

2 cups apple cider

Layer the potatoes, yams, carrots, onion, apples and pork loin in a 3 ½-quart slow cooker. Stir flour and seasonings together in a small bowl. Add cider to flour mixture and stir until mixed. Pour over meat and vegetables. Cover and cook on low 7-9 hours or until pork is cooked and vegetables are tender.

Kim Grant has three novels published through Covenant Communications. Her website is at www.kcgrant.com.