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.
- 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
- 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.
- Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
- 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.
Originally published as Lumberjack Stew in Country Pork 1996, p41
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