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Autumn Stew
Created by admin, Tuesday, 01 May 2007
Description
6-8 servingsIngredients
1/4 cup all-purpose flour
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 pounds pork stew meat, cut into 1-1/2-inch cubes
3 tablespoons crisco oil
1 can (16 ounces) pumpkin
1 can (15 ounces) garbanzo beans, rinsed and drained
2 cups water
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion
1 tablespoon packed brown sugar
2 teaspoons instant chicken bouillon granules
1 bay leaf
1 medium zucchini, cut into julienne strips
2 teaspoons dried parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 pounds pork stew meat, cut into 1-1/2-inch cubes
3 tablespoons crisco oil
1 can (16 ounces) pumpkin
1 can (15 ounces) garbanzo beans, rinsed and drained
2 cups water
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion
1 tablespoon packed brown sugar
2 teaspoons instant chicken bouillon granules
1 bay leaf
1 medium zucchini, cut into julienne strips
Methods/steps
Mix flour, parsley flakes, thyme, salt, ginger, nutmeg and pepper in large plastic food storage bag. Add pork. Shake to coat.
Heat Crisco Oil in Dutch oven. Add pork and any remaining flour mixture. Brown over medium-high heat. Stir in remaining ingredients except zucchini. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1-1/2 to 2 hours. Add zucchini; re-cover. Simmer 30 minutes longer, or until pork is tender. Remove and discard bay leaf.
Rutabaga Variation: Follow recipe above, substituting 1-1/3 cups cubed rutabaga (1/2-inch cubes) for sweet potato.
Reviews
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