Recipes and Cooking Italian Pork Stew 3.9 (11) Add your rating & review Two kinds of pork make this hearty stew extra flavorful. Sop up the wine-flavored gravy with chunks of Italian bread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 7 hrs Stand Time: 1 hrs Total Time: 8 hrs 55 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 cup dry Great Northern beans 6 cup cold water 8 ounce bulk Italian sausage 1 pound lean boneless pork, cut into cubes 1 ½ cup coarsely chopped onion 1 ½ cup carrots cut into 1/2-inch pieces 3 cloves garlic, minced 3 cup water 1 teaspoon instant beef bouillon granules ½ teaspoon dried thyme, crushed ½ teaspoon dried oregano, crushed ¼ cup dry red wine ⅓ cup tomato paste (1/2 of a 6-ounce can) ¼ cup snipped fresh parsley Directions Rinse beans; drain. In a large saucepan combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans. Transfer beans to a 4- to 5-quart slow cooker. In a large skillet cook sausage over medium heat until sausage is no longer pink, breaking up sausage as it cooks. Drain off fat. Transfer sausage to slow cooker. In the same skillet cook the pork, half at a time, until pork is no longer pink. Drain off fat. Transfer to cooker. Add onion, carrots, and garlic. Stir in the 3 cups water, bouillon granules, thyme, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. If using low-heat setting, turn slow cooker to high-heat setting. Stir wine into tomato paste. Add to mixture in cooker along with parsley. Cover and cook for 15 minutes more. Makes 6 servings. Rate it Print Nutrition Facts (per serving) 473 Calories 13g Fat 49g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 473 % Daily Value * Total Fat 13g 17% Saturated Fat 5g 25% Cholesterol 73mg 24% Sodium 566mg 25% Total Carbohydrate 49g 18% Total Sugars 7g Protein 37g Vitamin C 17.1mg 86% Calcium 151.5mg 12% Iron 4.3mg 24% Potassium 1240mg 26% Folate, total 108.9mcg Vitamin B-12 0.6mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.