Thursday, November 1, 2012

Pork Stew with Cream of Mushroom Soup


Pork Stew made with Cream of Mushroom Soup
Photo by Susan Zutautas


At this time of year when the weather is starting to get a nip in the air there's nothing quite as satisfying as a home cooked stew to warm you up.

For this stew I used two and a half pounds of pork that had been left over from a very large pork loin roast that I'd cut up into several roasts and chops. When pork loin roasts are on sale I will buy several using them in many different recipes.

Cooking Time:
Prep: 30 minutes
Cooking time 1 1/2 hours
Ready in 2 hours
Will serve 5 - 6 people



Ingredients for Pork Stew                                                                    


  • 2 1/2 pounds of defrosted pork cut into pieces 
  • 3/4 of a cup of all purpose flour
  • 1 tsp of Greek seasoning
  • 1/2 tsp of garlic powder
  • fresh ground pepper
  • 1 tbs of canola or vegetable oil
  • 2 cups of chicken broth
  • 1 tsp thyme
  • 3 large carrots chopped
  • 1 medium cooking onion chopped
  • 2-3 ribs of celery chopped
  • 6-9 small to medium potatoes cut into chunks
  • 1 can of cream of mushroom soup
  • 1-2 cups of frozen or canned peas or a frozen vegetable of your choice


Instructions: Let's Get Cooking the Stew


  1. Cut your pork into bite sized pieces. 
  2. In a bowl or container mix together the flour, Greek seasoning, garlic powder and fresh ground pepper.
  3. Dredge the pork in the flour mixture.
  4. Heat oil in a large pot and add the pork. Brown and stir frequently. 
  5. Add two cups of chicken broth and bring to a boil. Turn heat down to a simmer and prepare the vegetables.
  6. While the pork is simmering cut up the carrots, onion, and celery. Add to the pot and stir.
  7. Add thyme and continue to simmer.
  8. Wash and cut up the potatoes, then add them to the pot, and stir.
  9. Continue to simmer for fifteen minutes.
  10. Add one can of cream off mushroom soup and stir. 
  11. Cover and continue to cook for approximately an hour. 
  12. Add frozen vegetables and cook until heated through.
  13. Serve and ENJOY!
Photo Tutorial for Preparing Stew

Dredge the pork in the flour and spice
 mixture
Brown the pork in hot oil

Once chicken broth has been added
and meat has simmered add veggies 
Cut and chop washed carrots, celery, and onion

Add cream of mushroom soup,simmer and  cook
        All Photo's are the property of Susan Zutautas         












To go along with this stew you may want to serve a side salad and fresh crusty rolls with butter, or a nice Italian or French loaf.

If you have any leftovers cool it completely and store in a bowl in the refrigerator. Heat it up the following day for lunch or dinner. It is just as good reheated.

If you'd like to see another pork stew recipe that is quite similar to this one but does not use cream of mushroom soup please click here.







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