Lumberjack Stew
I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand, regular was used.Submitted to "ZAAR" on February 27th, 2009.
INGREDIENTS
Nutrition- 1
- 1⁄2teaspoon salt
- 1⁄2teaspoon sugar
- 1⁄2teaspoon ground black pepper
- 1⁄2teaspoon paprika
- 1tablespoon vegetable oil
- 1
- 2cups water
- 1⁄2tablespoon lemon juice
- 1
- 3
- 1
- 1 1⁄2cups frozen green beans
- 1 1⁄2tablespoons cornstarch
- 1⁄4cup cold water
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DIRECTIONS
- In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
- Mixing until meat is well coated.
- Over medium high heat,brown pork in oil in a large dutch oven.
- Add garlic, and cook for 5 minutes.
- Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
- Cover and simmer for 1 hour.
- Add the carrots and onions, cover and simmer for 40 minutes.
- Then add beans , cover and simmer for 10 minutes.
- Mix together cornstarch and cold water, stir until smooth, add to stew.
- Bring to a boil,and stir for 2 minutes.
- Remove bay leaf.
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