Paula Deen's Hearty & Savory Stew |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Paula's Quick & Easy Meals, Special Collector's Issue. (Note: Can cook several hours on low simmer. I find soups & stews such as this one taste better the longer they are simmered). Ingredients:
2 lbs pork tenderloin |
1/4 cup all-purpose flour |
1/4 cup vegetable oil |
1 cup chopped onion |
1 cup chopped celery |
2 cups cubed potatoes (1/4-inch cubes) |
1 cup thinly sliced carrot |
1 cup thinly sliced zucchini |
1 cup frozen niblet corn |
1 cup frozen english peas |
1 cup frozen green beans |
3 (14 ounce) cans beef broth |
1 (28 ounce) can diced tomatoes |
1 teaspoon dried thyme |
1 teaspoon dried rosemary |
1 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
Directions:
1. Cut pork into 1/4 cubes. In a large resealable plastic bag, combine pork cubes and flour. Seal bag, and shake to coat pork.
2. In a large Dutch oven, heat oil over medium-high heat. Add pork, and cook 6-8 minutes, or until browned. Add onion and celery, and cook 5 minutes, stirring frequently.
3. Stir in potatoes and remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender.
4. Can add additional beef broth or water if desired or needed.
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