Tuesday, October 9, 2018

Crockpot Counrty Style Pork Rib Stew

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I had this for dinner last night. I did find out that it takes a little longer to cook and get the potatoes and celery to soften. Next time I will cut them smaller, which should take less time. Also I made a Pork gravy, about a cup, to add some flavor. I didn’t think 1 can of mushroom soup was enough and even contemplated on adding a can of cream of celery too, but didn’t. Serves 4


1 1/2 lbs Country-Style Pork Ribs, cut into 1” pieces
2 tablespoons olive oil
3 sprigs of thyme
Salt and pepper, to taste
1/2 onion, chopped
4 large red potatoes, sliced into 1” pieces
3 medium size carrots, sliced into 1” pieces (I didn’t have any)
4 celery stalks, sliced into 1” pieces
16 oz mushrooms, sliced
1 can of mushroom soup
1 pkt of Pork gravy


In your crockpot add the celery, onions, potatoes, carrots and mushrooms. Cut your pork into 1” pieces, Pat dry with a paper towel and salt and pepper, to taste.

In a medium size skillet on medium/high heat add your olive oil. Add in your pork and brown in all sides. Add pork in crockpot on top of vegetables. Pour in the soup and use the soup can to add enough water to fill the can twice. Spread the soup evenly over the pork. Top with the thyme sprigs. Prepare the gravy according to package instructions, then pour it over the pork.

Cook on high 5-6 hours or until the celery and potatoes have softened. Cook on low at least 8 hours.
Serve with a salad and some bread and butter to sop up the juices. Yum Yum!

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