“I made this up one day when I had some pork ribs. It turned out quite good.”
8hrs 15mins

Ingredients Nutrition

  • 2 lbs country-style boneless pork ribs, sliced into 1-inch cubes
  • 3 -4 large carrots, sliced into rounds or turnip, peeled and chopped into 1-inch cubes
  • 1 large onion, sliced
  • 2 cups pork broth
  • salt & pepper, to taste
  • 12 teaspoon granulated garlic
  • 1 teaspoon penzey's muskego avenue seasoning
  • 4 tablespoons butter
  • 4 -6 tablespoons flour (I use gluten free)


  1. Add rib cubes, veggies, and broth to the crock pot/slow cooker and stir well.
  2. Sprinkle seasonings over all and cook on low for 8 hours (high for 4).
  3. Remove veggies and meat from broth.
  4. After the 8 hours, in a medium pot on the stove, melt butter and add flour; cooking while stirring for about a minute, or so, until it makes a paste.
  5. Slowly add the broth and cook, whisking until thick.
  6. Either add all back into the crockpot and eat as a stew, or pour a little over the meat and veggies and eat on the plate. Good either way!
  7. NOTE: You could also thicken the stew in the crockpot with some a starch slurry. Add in and cook on high for 1/2 hour.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a