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Cranberry Pork Stew
Ingredients
-
3
pounds boneless pork shoulder, cut into 1-inch pieces or beef stew meat
-
8
ounces cooked country-style ham or boneless ham steak, chopped
-
1
- 2
tablespoons cooking oil
-
2
red onions, cut into thin wedges (2 cups)
-
1
750 milliliter bottle pinot noir wine or 3-3/4 cups cranberry juice
-
1
16 ounce can whole cranberry sauce
-
1
14 1/2 ounce can diced tomatoes, undrained
-
Herbes de Provence* (about 1 tablespoon)
-
1/2
teaspoon salt
-
Fresh thyme sprigs
Directions
1. Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling.
2. Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.
*Homemade herbes de Provence
Yield: 1/4 cup
Ingredients
-
1
tablespoon dried marjoram
-
1
tablespoon dried thyme
-
1
tablespoon dried savory
-
1
teaspoon dried basil
-
1
teaspoon dried rosemary
-
1/2
teaspoon dried sage
-
1/2
teaspoon fennel seed
Directions
In a small bowl combine marjoram, thyme, savory, basil, rosemary, sage, and fennel seed. Store remaining mixture in a tightly covered container. Makes 1/4 cup.
Nutrition Facts
(Cranberry Pork Stew)
- Servings Per Recipe 6,
- Calories 560,
- Protein (gm) 36,
- Carbohydrate (gm) 28,
- Fat, total (gm) 19,
- Cholesterol (mg) 123,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 24,
- Vitamin A (IU) 49,
- Vitamin C (mg) 13,
- Sodium (mg) 928,
- Calcium (DV %) 101,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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