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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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; 8 g total fat; 2 g saturated fat; 3 g monounsaturated fat; 46 mg cholesterol; 625 mg sodium. 41 g carbohydrates; 6 g fiber; 0 g sugar; 20 g protein; 437 IU vitamin a; 30 mg vitamin c; 50 mg calcium; 3 mg iron;

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