Maple Pork-and-Vegetable Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 tablespoon olive oil |
1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes |
2 cups diced onion |
1 (8-ounce) package mushrooms, quartered |
1 3/4 cups (1/8-inch) diagonally sliced carrot |
3/4 cup diced red bell pepper |
2 tablespoons maple syrup |
1 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (16-ounce) can fat-free, less-sodium chicken broth |
1 (12-ounce) bottle beer |
2 tablespoons cornstarch |
1 tablespoon red wine vinegar |
1 tablespoon country-style dijon mustard |
8 cups hot cooked brown rice |
sage sprigs (optional) |
Directions:
1. Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.
2. Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.
|
|