Pork Roast and Vegetable Stew

A jar of pasta sauce and diced tomatoes provide the base for this hearty pork and vegetable stew recipe.

Ingredients
  • 2 pounds boneless pork shoulder roast
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 1 tablespoon dried chives
  • 1 teaspoon dried parsley, crushed
  • 1 teaspoon dried basil, crushed
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground black pepper
  • 1 26 ounce jar traditional pasta sauce
  • 1 14 1/2 ounce can diced tomatoes, undrained
  • 2 cups frozen whole kernel corn
  • 1 cup packaged peeled fresh baby carrots, halved lengthwise
  • 3 Yukon Gold potatoes, peeled, if desired, and cut in 1-inch pieces
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How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
Trim fat from pork; discard fat. Cut pork in 1- to 2-inch pieces.
2. 
In a 4- to 5-quart Dutch oven cook pork, half at a time, in hot oil over medium-high heat until browned, stirring occasionally. Remove from pan. Add butter to pan. Add celery, onion, chives, parsley, basil, dill weed, and black pepper; cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3. 
Add pasta sauce, tomatoes, corn, carrots, potatoes, and browned pork to onion mixture. Bring to boiling; reduce heat. Simmer, covered, about 1-1/2 hours or until meat and vegetables are tender, stirring occasionally. Season to taste with salt. Makes 8 (1-1/3-cup) servings.

nutrition information

Per Serving: cal. (kcal) 363, Fat, total (g) 12, chol. (mg) 72, sat. fat (g) 4, carb. (g) 40, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 6, sugar (g) 14, pro. (g) 26, vit. A (IU) 3401, vit. C (mg) 15, Thiamin (mg) 1, Riboflavin (mg) 1, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 1, sodium (mg) 532, Potassium (mg) 850, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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