Wednesday, December 12, 2012

Pork Stew

Whenever I think I might want stew for dinner lately I think pork rather than beef. Could be the cost of pork  rather than beef that is influencing my menu choices. Anyways today I have simmering on the stove ...... that's right a pork stew. Today's pork stew is a bit different than my last recipe as I made this one with parsnips and baby turnips along with other vegetables.

Pork Stew with Vegetables


  • 3 pounds of pork loin cut into bite size pieces
  • 1/2 cup of all-purpose flour
  • Greek seasoning mix
  • Garlic powder
  • 2 tbs. of canola oil  (you can also use vegetable oil)
  • 2 cups of chicken broth
  • 2 parsnips peeled and cut 
  • 3 large carrots peeled and cut 
  • 3 small white turnips peeled and cut
  • 2 medium onions chopped into 8 or 10 pieces
  • 3 large potatoes washed and cut into bite size pieces
  • 2 garlic cloves thinly sliced
  • Fresh ground pepper
  • Thyme
  • Parsley

Let's Get Cooking

  1. In a plastic bag combine flour, Greek seasoning and garlic powder. For spices I never really measure and use what I feel my taste buds might like. 
  2. Add the cut up pork pieces to the bag, shake making sure that all the pieces are coated with the flour mixture.
  3. In a dutch oven or large pot heat up the oil. Add the pork and brown on all sides.
  4. Add the chicken broth and stir.
  5. Add all of the vegetables and don't forget the garlic. Add spices and stir.
  6. Bring everything to a boil then turn the heat down to a simmer, cover and let cook for an hour or until vegetables are fully cooked. Every once in awhile stir the stew.
  7. About fifteen minutes before serving, you can if you like, add any frozen vegetables. 
  8. Serve with a nice crusty loaf of Italian or French bread and or a salad.
  9. ENJOY!

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Please feel free to leave any comments or questions you may have. Thank you so much. Susan

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