CONTINENTAL PORK STEW

Continental Pork Stew image

A creamy base complements tender pork and an assortment of colorful vegetables.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine
2 teaspoons finely chopped garlic
1 package (8 oz) sliced fresh mushrooms
1 1/2 lb pork boneless loin roast, cut into 1-inch pieces
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup white wine or Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen pearl onions
3 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 small onion studded with 4 whole cloves
1 teaspoon salt
1/8 teaspoon pepper
1 cup whipping (heavy) cream
1/3 cup Gold Medal™ Wondra® quick-mixing flour
Chopped fresh parsley, if desired

Steps:

Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

Nutrition Facts : Calories 450, Carbohydrate 15 g, Cholesterol 120 mg, Fiber 2 g, Protein 31 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 910 mg