Sweet apples, apricots and plums work well with this stew's robust flavors.
SAVE ON THIS RECIPE!
Be sure to purchase the correct cut of pork for this stew. The shoulder roast is a tough cut of pork that needs to be braised, or cooked slowly in liquid, to become tender. If you use a cut that’s already tender, such as a pork loin roast, braising will make it tough and dry.
If you like, you can substitute 3 carrots for the parsnips.
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