Slow-Cooker Pork and Apple Stew

• 1 boneless pork shoulder (1-1/2 lb./675 g), cut into 1-inch pieces
• 1/4 cup flour
• 2 Tbsp. oil, divided
• 1 onion, chopped
• 4 cloves garlic, minced
• 3/4 cup 25%-less-sodium chicken broth
• 1 Tbsp. Dijon mustard
• 1/2 cup apple juice concentrate, thawed
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 3 Granny Smith apples, peeled, chopped
• 1-1/2 lb. (675 g) Yukon gold potatoes (about 6), peeled, coarsely chopped
• 1 carrot, chopped
• 3 sprigs fresh thyme

1. Toss meat with flour until evenly coated.
2. Heat 1 Tbsp.
3. oil in large skillet on medium-high heat.
4. Add half the meat; cook 5 min.
5. or until evenly browned, turning occasionally.
6. Transfer to slow cooker sprayed with cooking spray, reserving drippings in skillet.
7. Repeat with remaining oil and meat.
8. Add onions to reserved drippings in skillet; cook and stir 5 min.
9. or until softened, adding garlic for the last minute.
10. Stir in broth; bring to boil, stirring constantly to scrape browned bits from bottom of skillet.
11. Add mustard, apple juice concentrate and dressing to ingredients in skillet; mix well.
12. Add to slow cooker along with the apples, potatoes, carrots and thyme; stir.
13. Cover with lid.
14. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours).
15. Remove and discard thyme sprigs before serving the stew.

pork shoulder, flour, oil, onion, garlic, mustard, apple juice concentrate, olive oil, apples, gold potatoes, carrot, thyme

Taken from www.kraftrecipes.com/recipes/slow-cooker-pork-apple-stew-186049.aspx (may not work)