Lumberjack Stew Recipe

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Lumberjack Stew Recipe
Lumberjack Stew Recipe photo by Taste of Home
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Lumberjack Stew Recipe

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4 2 3
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 2 hours

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

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

Nutritional Facts

1 cup: 350 calories, 14g fat (4g saturated fat), 89mg cholesterol, 935mg sodium, 22g carbohydrate (10g sugars, 4g fiber), 34g protein.

  • 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
  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.
Originally published as Lumberjack Stew in Country Pork 1996, p41

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MY REVIEW
wrenjen523 User ID: 7407554 75763
Reviewed Dec. 2, 2013

"Meh, nothing special. Cooked almost exactly except no sugar. Not real spicy, really nothing special, it'll do though until I cook again on Wednesday. I'll probably add some hot sauce to liven it up for lunch."

MY REVIEW
lurky27 User ID: 1251896 15442
Reviewed Sep. 17, 2010

"Well this is a tasty concoction! Perfect for the winter.

~ Theresa"

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