Lumberjack Stew

Total Time

Prep: 15 min. Cook: 2 hours


6 servings

Updated: Oct. 22, 2022
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


  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.

Nutrition Facts

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