Perfect for a chilly evening, this stew features aromatic herbs, tender pork, and fresh veggies.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
30 mins
bake:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. In an oven-going 4- to 5-qt. Dutch oven heat oil over medium-high. Add half of the meat; cook and stir until browned. Remove from pan. Add remaining meat and the onions; cook and stir until meat is browned. Return all of the meat to pan.

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  • Set aside 1/2 cup of the broth. Add remaining broth and next four ingredients (though salt) to meat mixture in Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake 1 hour.

  • In a small bowl whisk together flour and 1/2 cup reserved broth; stir into meat mixture. Stir in corn, potatoes, and beans. Bake, covered, 1 hour more or until meat and vegetables are tender.

Nutrition Facts

308 calories; fat 8g; cholesterol 46mg; saturated fat 2g; carbohydrates 41g; mono fat 3g; insoluble fiber 6g; protein 20g; vitamin a 437.3IU; vitamin c 30.1mg; sodium 625mg; calcium 50.5mg; iron 2.5mg.
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Reviews

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