Vegetable-Pork Oven Stew

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

Vegetable-Pork Oven Stew
Photo: Blaine Moats
Prep Time:
30 mins
Bake Time:
2 hrs
Total Time:
2 hrs 30 mins
Servings:
6
Yield:
9 cups

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

  1. 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.

  2. 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.

  3. 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 (per serving)

308 Calories
8g Fat
41g Carbs
20g Protein
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.

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