Harvest Pork Stew

Ingredients

• 2  macintosh apples cored cubed
• 1  bay leaf 
• 2 tablespoons butter 
• 3 cups butternut squash frozen cubed
• 2 cups carrots diced peeled
• 3 cups chicken broth 
• 0.3 teaspoon rosemary dried crushed
• 2 cloves garlic minced
• 1 medium onion chopped
• 1.5 pounds fatty pork boneless cut into 1/2-inch cubes
• 2 large potatoes cubed peeled
• 0.3 teaspoon rubbed sage 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan

Directions

1. Melt the butter in a large skillet over medium-high heat.
2. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
3. Place the pork and onions into a large saucepan.
4. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
5. Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes.
6. Remove the bay leaf and serve.