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.