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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oven-Baked Pork Stew

Makes: 6 servings
Prep 25 mins Cook 2 hrs
Oven-Baked Pork Stew
  • 1 1/2  pounds  pork or beef stew meat, cut into 3/4-inch cubes
  • 1  tablespoon  cooking oil
  • 3  cups  beef broth
  • 1/2  pound  pearl onions or 2 cups frozen whole small onions
  • 1  tablespoon  snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1 1/2  teaspoons  snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
  • 1  teaspoon  lemon-pepper seasoning
  • 1/4  teaspoon  garlic powder
  • 1/2  cup  cold water
  • 1/4  cup  all-purpose flour
  • 4  medium potatoes, cut into 1-inch pieces (4 cups)
  • 4  medium carrots, cut into 1-inch pieces (1-1/2 cups)
  • 1  cup  fresh or frozen cut green beans

1. In a Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Return all meat to pan. Stir in beef broth, onions, oregano, marjoram, lemon-pepper seasoning, and garlic powder. Bring to boiling. Remove from heat. Cover tightly and bake in a 325 degree F. oven for 45 minutes.

2. Combine water and flour; stir into stew. Stir in potatoes, carrots, and green beans. Bake, covered, for 1-1/4 hours more or until meat and vegetables are tender and mixture is thickened. Makes 6 servings.

Nutrition Facts (Oven-Baked Pork Stew)
  • Servings Per Recipe 6,
  • cal. (kcal) 361,
  • Fat, total (g) 13,
  • chol. (mg) 74,
  • sat. fat (g) 4,
  • carb. (g) 36,
  • pro. (g) 25,
  • sodium (mg) 671,
  • Percent Daily Values are based on a 2,000 calorie diet

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