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Lumberjack Stew

 Lumberjack Stew
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.
6 ServingsPrep: 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.

2 of 2

Lumberjack Stew (continued)

Directions (continued)

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