1
tablespoon chopped fresh or 1 teaspoon dried sage leaves
2
teaspoons chopped fresh or 3/4 teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
3
tablespoons Gold Medal™ all-purpose flour
3
tablespoons butter or margarine, softened
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Steps
1
Cut pork into 1-inch cubes. In 4- to 5-quart slow cooker, mix pork and remaining ingredients except flour and butter.
2
Cover and cook on Low heat setting 6 to 7 hours.
3
In small bowl, mix flour and butter; gradually stir into stew until blended. Increase heat setting to High. Cover and cook 30 to 45 minutes, stirring occasionally, until thickened.
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If you're not fond of parsnips, leave them out and add 2 more sliced carrots instead.
A fresh spinach salad with orange wedges or sliced strawberries and warm whole-grain rolls round out this comfort-food dinner.
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