Cranberry Pork Stew
The cranberry juice option to the wine produces a sweeter main dish.
Prep Time:
30 mins
Total Time:
3 hrs
Servings:
6 to 8 servings
Ingredients
-
3 pounds boneless pork shoulder, cut into 1-inch pieces or beef stew meat
-
8 ounces cooked country-style ham or boneless ham steak, chopped
-
1 to 2 tablespoons cooking oil
-
2 red onions, cut into thin wedges (2 cups)
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1 750-ml bottle pinot noir wine or 3-3/4 cups cranberry juice
-
1 16-ounce can whole cranberry sauce
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1 14-1/2-ounce can diced tomatoes, undrained
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Herbes de Provence* (about 1 tablespoon)
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1/2 teaspoon salt
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Fresh thyme sprigs
Directions
1.
Preheat oven to 350 degree F F. In a 6 to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling.
2.
Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.
Homemade herbes de Provence
In a small bowl combine 1 tablespoon dried marjoram, 1 tablespoon dried thyme, 1 tablespoon dried savory, 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried sage, and 1/2 teaspoon fennel seed. Store remaining mixture in a tightly covered container. Makes 1/4 cup.
Nutrition information
Calories 560, Total Fat 19 g, Saturated Fat 5 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 123 mg, Sodium 928 mg, Carbohydrate 28 g, Total Sugar 24 g, Fiber 3 g, Protein 36 g. Daily Values: Vitamin C 22%, Calcium 10%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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