Recipes and Cooking Vegetable-Pork Oven Stew 1.0 (1) 1 Review Perfect for a chilly evening, this stew features aromatic herbs, tender pork, and fresh veggies. 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 March 13, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Bake Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 ½ pound boneless pork shoulder roast or stew meat, trimmed and cut into 3/4-inch pieces 1 ½ cup coarsely chopped onions 2 14.5 ounce cans reduced-sodium chicken or vegetable broth 1 teaspoon dried thyme, crushed 1 teaspoon dried oregano, crushed 1 teaspoon lemon-pepper seasoning ½ teaspoon salt ¼ cup all-purpose flour 1 16 ounce pkg. frozen whole kernel corn 1 pound tiny new potatoes, halved 2 cup fresh green beans, cut into 2-inch pieces, or frozen cut green beans Directions 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. 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. Rate it Print Nutrition Facts (per serving) 308 Calories 8g Fat 41g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 308 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 46mg 15% Sodium 625mg 27% Total Carbohydrate 41g 15% Protein 20g Vitamin C 30.1mg 151% Calcium 50.5mg 4% Iron 2.5mg 14% *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.