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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 3 |
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I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand, regular was used.Submitted to ZAAR on February 27th, 2009. Ingredients:
1 lb boneless pork, trimmed, and cut into 1 inch cubes |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/2 teaspoon ground black pepper |
1/2 teaspoon paprika |
1 tablespoon vegetable oil |
1 garlic clove, minced (i used minced garlic from a jar ) |
2 cups water |
1/2 tablespoon lemon juice |
1 chicken bouillon cube |
1 bay leaf |
3 medium carrots, peeled, washed and diced into 1 inch cubes |
1 medium sized onion, cut into chunks and seperated |
1 1/2 cups frozen green beans |
1 1/2 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
2. Mixing until meat is well coated.
3. Over medium high heat,brown pork in oil in a large dutch oven.
4. Add garlic, and cook for 5 minutes.
5. Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
6. Cover and simmer for 1 hour.
7. Add the carrots and onions, cover and simmer for 40 minutes.
8. Then add beans , cover and simmer for 10 minutes.
9. Mix together cornstarch and cold water, stir until smooth, add to stew.
10. Bring to a boil,and stir for 2 minutes.
11. Remove bay leaf.
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