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Pork and Apple Stew

Pork and Apple Stew

Makes 4 servings

1 pound boneless pork (loin, tenderloin or shoulder roast), cut in 1-inch cubes
1 onion, sliced
2 cloves garlic, minced (or 2 teaspoons bottled minced garlic)
1 teaspoon thyme
1/2 teaspoon ground black pepper
1 teaspoon salt
1 cup apple cider or apple juice
1/4 cup cider vinegar
1 bay leaf
1 apple, unpeeled, thinly sliced
2 tablespoons flour
1 red bell pepper, coarsely chopped

Spray a large skillet with cooking oil. Heat the skillet over medium heat, add the pork cubes and cook, stirring frequently, until all sides are browned. Stir in onions, garlic, thyme, pepper, salt, apple cider and vinegar. Heat briefly and then pour into a slow cooker. Add bay leaf and sliced apple. Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours. In a small bowl, gradually stir 1/4 cup water into 2 tablespoons flour. Stir into stew in slow cooker. Stir in red pepper. Cover and cook on high for 1 hour longer. Remove bay leaf. Serve stew with rice or mashed potatoes.

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