Oven-Baked Pork Stew

Mouth-watering pork, a variety of vegetables, and a well-flavored gravy bake into a stew that is sure to get rave reviews.

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  • 1 1/2 pounds pork or beef stew meat, cut into 3/4-inch cubes
  • 1 tablespoon cooking oil
  • 3 cups beef broth
  • 1/2 pound pearl onions or 2 cups frozen whole small onions
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 cup cold water
  • 1/4 cup all-purpose flour
  • 4 medium potatoes, cut into 1-inch pieces (4 cups)
  • 4 medium carrots, cut into 1-inch pieces (1-1/2 cups)
  • 1 cup fresh or frozen cut green beans
In a Dutch oven brown meat, half at a time, in hot oil. Drain fat from pan. Return all meat to pan. Stir in beef broth, onions, oregano, marjoram, lemon-pepper seasoning, and garlic powder. Bring to boiling. Remove from heat. Cover tightly and bake in a 325 degree F. oven for 45 minutes.
Combine water and flour; stir into stew. Stir in potatoes, carrots, and green beans. Bake, covered, for 1-1/4 hours more or until meat and vegetables are tender and mixture is thickened. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 361, Fat, total (g) 13, chol. (mg) 74, sat. fat (g) 4, carb. (g) 36, pro. (g) 25, sodium (mg) 671, Percent Daily Values are based on a 2,000 calorie diet
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