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Ingredients

2 pounds boneless pork shoulder, cut into 2-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed French Onion Soup

1/2 cup apple cider or apple juice

3 large Granny Smith apples, cut into thick slices (about 3 cups)

3 cups butternut squash peeled, seeded and cut into 2-inch pieces

2 medium parsnips, peeled and cut into 1-inch pieces (about 2 cups)

1/2 teaspoon dried thyme leaves, crushed

Description

Slow Cooking Ensures Meltingly Tender Results In This Rich And Satisfying pork Stew Packed With Apples, Butternut Squash And Parsnips...it's Delish!

Campbells Kitchen