 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
I'm an avid recipe collector and have fun trying new dishes. Fortunately, my family doesn't mind experimenting with new tastes. Everyone loves the blend of flavors in this stew. Ingredients:
2 pounds boneless pork, trimmed and cut into 1-inch cubes |
3 tablespoons dijon mustard |
1/2 cup king arthur unbleached all-purpose flour |
3 tablespoons brown sugar |
3 tablespoons canola oil |
2 garlic cloves, minced |
2-1/3 cups chicken broth |
4 to 5 small onions, quartered |
2 medium sweet potatoes, peeled and cubed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup minced fresh parsley |
Directions:
1. In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat.
2. In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink.
3. Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley. Yield: 8 servings (2 quarts).
|
|