LUMBERJACK STEW

Lumberjack Stew image

I found this recipe many years ago in a brochure put out by the state of Wisconsin. This stew makes appearance on our table throughout the year, especially during hunting season.

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 6 servings.

Number Of Ingredients 18

Previous Next

Ingredients

2 pounds boneless pork, trimmed and cut into 1-inch cubes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons canola oil
1 cup sliced onion
1 garlic clove, minced
3 cups water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 chicken bouillon cubes
2 bay leaves
6 medium carrots, cut into 1-inch pieces
1 package (10 ounces) pearl onions, peeled
3 cups frozen cut green beans
3 tablespoons cornstarch
1/2 cup cold water

Steps:

Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour. , Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes. , Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

Nutrition Facts : Calories 350 calories, Fat 14g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 935mg sodium, Carbohydrate 22g carbohydrate (10g sugars, Fiber 4g fiber), Protein 34g protein.