OVEN PORK STEW RECIPES

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OVEN BAKED PORK STEW RECIPE - FOOD.COM



Oven Baked Pork Stew Recipe - Food.com image

A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day.

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless pork, cut into 1 inch cubes
2 teaspoons cooking oil
3 teaspoons flour
1 (16 ounce) can tomatoes, cut up
1 garlic clove, minced
1 bay leaf
1 teaspoon sugar
1 teaspoon beef bouillon granules
1/2 teaspoon crushed thyme
1/2 teaspoon dried oregano
1/4 teaspoon bottled hot pepper sauce
1/4 cup water
1/2 teaspoon salt
4 medium sweet potatoes, peeled and sliced 3/4 inch thick (about 4 cups)
1 large onion, cut into wedges
1 medium green pepper, cut into thin strips
10 ounces frozen peas, thawed

Steps:

  • Brown meat half at a time in hot oil.
  • Stir flour into drippings left in the pan.
  • Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
  • Cook and stir until thick and bubbly.
  • Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
  • Stir in tomato mixture.
  • Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
  • Remove bay leaf.
  • Stir in peas.
  • Bake 5 to 10 minutes more.

Nutrition Facts : Calories 405.3, FatContent 18.9, SaturatedFatContent 6.3, CholesterolContent 76, SodiumContent 365.9, CarbohydrateContent 32, FiberContent 6.5, SugarContent 10.2, ProteinContent 26.6

VEGETABLE-PORK OVEN STEW | BETTER HOMES & GARDENS



Vegetable-Pork Oven Stew | Better Homes & Gardens image

Mouth-watering pork, a variety of vegetables, and a well-flavored gravy bake into a stew that is sure to get rave reviews.

Provided by Sandra Granseth

Categories     Recipes and Cooking

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Number Of Ingredients 12

1 tablespoon vegetable oil
1?½ pounds boneless pork shoulder roast or stew meat, trimmed and cut into 3/4-inch cubes
2 14.5 ounce cans reduced-sodium chicken or vegetable broth
1?½ cups onions, coarsely chopped
1 teaspoon dried oregano, crushed
1 teaspoon dried thyme, crushed
1 teaspoon lemon-pepper seasoning
½ teaspoon salt
¼ cup all-purpose flour
1 16 ounce package frozen whole kernel corn
1 pound tiny new potatoes potatoes, halved
2 cups fresh green beans, cut into 2-inch pieces, or frozen cut green beans

Steps:

  • Preheat oven to 325°F. In an oven-going 4- to 5-qt. Dutch oven heat oil over medium-high. Add half of the meat; cook and stir until browned. Remove from pan. Add remaining meat and the onions; cook and stir until meat is browned. Return all of the meat to pan.
  • Set aside 1/2 cup of the broth. Add remaining broth and next four ingredients (though salt) to meat mixture in Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake 1 hour.
  • In a small bowl whisk together flour and 1/2 cup reserved broth; stir into meat mixture. Stir in corn, potatoes, and beans. Bake, covered, 1 hour more or until meat and vegetables are tender.

Nutrition Facts : Calories 308 calories, CarbohydrateContent 41 g, CholesterolContent 46 mg, FatContent 8 g, ProteinContent 20 g, SaturatedFatContent 2 g, SodiumContent 625 mg

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