Hearty Pork Stew

A no-watch wonder, all the ingredients, including carrots, mushrooms, pork, and sage, need only be started in a skillet that goes into the oven and cooks itself.

Hearty Pork Stew
25 mins
by 3.5 15  people
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  • 1 1/2 pounds lean pork stew meat, cut into 1-inch pieces
  • 1 teaspoon dried sage, crushed
  • 1 teaspoon dried mint, crushed
  • 1/4 cup butter (4 Tbsp.)
  • 8 ounces fresh button mushrooms, halved or quartered
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 1 14 ounce can chicken broth
  • 1 bay leaf
  • 1 pound coarsely chopped carrots
  • 3 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
Preheat oven to 350 degrees F. Sprinkle pork with sage and mint. In a 12-inch oven-going skillet brown pork in 1 tablespoon of the butter over medium-high heat, turning often. Remove pork from skillet. Add mushrooms, onions, and garlic to skillet. Cook and stir until onion is tender. Stir in broth, bay leaf, and browned pork. Bring pork mixture to boiling. Remove from heat; cover. Place skillet in oven. Bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp-tender.
In a small saucepan melt remaining 3 tablespoons butter over medium-low heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove skillet from oven. Return skillet to stove top; uncover. Stir in flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles.

nutrition information

Per Serving: cal. (kcal) 409, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 8, carb. (g) 36, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 4, pro. (g) 29, vit. A (IU) 12633.46, vit. C (mg) 8.27, Thiamin (mg) 0.89, Riboflavin (mg) 0.67, Niacin (mg) 9.48, Pyridoxine (Vit. B6) (mg) 0.61, Folate (g) 104.83, Cobalamin (Vit. B12) (g) 0.73, sodium (mg) 504, Potassium (mg) 836, calcium (mg) 60.58, iron (mg) 3.6, Percent Daily Values are based on a 2,000 calorie diet
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