Lumberjack Stew
TOTAL TIME: Prep: 15 min. Cook: 2 hours
YIELD: 6 servings.
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.
Ingredients
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2 pounds boneless pork, trimmed and cut into 1-inch cubes
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1 teaspoon salt
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1 teaspoon sugar
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1/2 teaspoon pepper
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1/2 teaspoon paprika
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2 tablespoons canola oil
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1 cup sliced onion
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1 garlic clove, minced
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3 cups water
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1 tablespoon lemon juice
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1 teaspoon Worcestershire sauce
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2 chicken bouillon cubes
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2 bay leaves
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6 medium carrots, cut into 1-inch pieces
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1 package (10 ounces) pearl onions, peeled
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3 cups frozen cut green beans
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3 tablespoons cornstarch
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1/2 cup cold water
Directions
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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.
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2.
Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
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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.
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