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Herbed Pork And Vegetable Stew
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- #87352
A good, savory oven-baked stew made with pork, tomatoes, potatoes, carrots, and onions.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons olive oil
1/3 cup flour
2 cans (14.5 ounce size) beef broth
1 can (14.5 ounce size) diced tomatoes with garlic and onion
3 bay leaves
1 teaspoon dried marjoram leaves
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
8 small new potatoes, quartered
1 package (16 ounce size) baby-cut carrots
1 package (16 ounce size) small frozen whole onions
directions
Heat oven to 350 degrees F. In a large nonstick skillet heat oil; add the pork, half at a time, and cook for 2-3 minutes or until browned. Remove pork from skillet, reserving drippings.
Transfer pork to a 4-quart casserole. Stir the flour into the drippings; stir in broth, tomatoes, bay leaves, marjoram, hot pepper sauce and salt. Cook and stir until thickened and bubbly. Stir the tomato mixture into the pork. Add the potatoes, carrots and onions. Bake, covered, for 55-60 minutes or until carrots are crisp-tender, stirring occasionally. Remove bay leaves.
To serve, ladle into soup bowls.
added by
sandralynn
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
This is nice recipe hope It taste as good as it looks
April 27, 2012
This was really good - everything turned out just as expected and was done nicely. Good flavor. I didn't use all the onions, however, because 16 oz just seemed like way too much. I used half that.