Pork Apple Stew

This is a recipe that I used about a month ago. 50c/lbs gala apples at Vons right now! I'd eventually like to try this with granny smith apples, and a home-cooked broth. The recipes linked were used as guides, definitely did not follow them very well. Note: measurements are not accurate. That's not how I cook.

Ingredients

1 (4-pound) pork loin, cut into 3-inch cubes and lightly floured
2 tablespoons grapseed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
2 carrots, pared, cut into 1/2-inch rounds
4 apples, peeled, cored, quartered

1/2 teaspoon dried thyme

2 Large potatoes

2 tablespoons red wine

1. Heat oil in large skillet over medium-high heat. Add pork cubes and brown on all sides, turning as needed, about 5 minutes. Transfer pork to plate, season with salt and pepper.
2. Add onions, potatoes, carrots and apples to skillet and cook, stirring often, until onions begin to brown, about 5 to 6 minutes. Add red wine and simmer for 1-2 minutes. Transfer to a 4-quart slow cooker and top with pork cubes.
3. Cover and slow-cook on High for 1 hour, then on Low until pork is tender, about 5 hours.
4. Skim off fat from surface of cooking liquid.
5. Stir gently and serve immediately with warm bread.

Serves 8

http://cooksrecipes.com/soup/autumn_pork_and_apple_stew_recipe.html
http://www.foodreference.com/html/autumn-p-a-s.html

Slow Cooker Barbecued Beef

Ingredients:

3 1/2 - 4 lb Chuck Roast (bone in is okay)

1 onion, cubed

1 clove of garlic, minced

1 bottle of bbq sauce (I like "Sweet Baby Ray's")

1/3 cup brown sugar

1/4 cup vinegar (for a kick)

1 Tbsp Tabasco sauce, optional

1/2 tsp salt

Directions:

1. Cut excess fat off of the roast and throw it away (unless you want a heart attack). If the roast doesn't fit in your crock pot, you might have to cut it into pieces (duh).

2. Put the meat in the crock pot.

3. Throw in the onion and garlic.

4. In a medium sized bowl mix the bbq sauce, sugar, vinegar, tabasco sauce, and salt. Pour the mixture over the meat in the crock pot.

5. Turn your crock pot on its low setting and let it cook with the lid on for about 8 hours (7-9 should be okay).

6. With two forks, shred the meat in the crock pot (careful - juice might splash). Now would be a good time to remove any bones and taste the beef to see if it needs more fire, tang, or sweet.

7. Cook for another hour on high with the lid off so the sauce thickens.

8. Serve on toasted bagels, hoagie rolls, with rice and veggies, etc...I'm lactose, but shredded cheddar/mozzarella cheese on top would probably be awesome.

This lasted me four dinners, but it'll probably last most a little longer (unless you eat a pound of meat per meal like I do)

And yes. I do eat everything with chop sticks.

Just what it sounds like.

Post your recipes here so we can all eat what YOU'RE eating!

If you make anything that turns out to be a disaster, that's also good. Just make sure to let us know, or better yet, post a picture!

It might be cool to tag main ingredients in the "labels" for easy searching.