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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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I found this recipe many years ago in a brochure put out by the state of Wisconsin. This stew makes appearance on our table throughout the year, especially during hunting season. Ingredients:
2 pounds boneless pork, trimmed and cut into 1-inch cubes |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
2 tablespoons canola oil |
1 cup sliced onion |
1 garlic clove, minced |
3 cups water |
1 tablespoon lemon juice |
1 teaspoon worcestershire sauce |
2 chicken bouillon cubes |
2 bay leaves |
6 medium carrots, cut into 1-inch pieces |
1 package (10 ounces) pearl onions, peeled |
3 cups frozen cut green beans |
3 tablespoons cornstarch |
1/2 cup cold water |
Directions:
1. Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour.
2. Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
3. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves. Yield: 6 servings.
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