Lumberjack Stew

Submitted by Chef shapeweaver

"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."

 

• Ready In: 2hrs 15mins
• Ingredients: 16
• Serves: 3

ingredients

• 1 lb boneless pork, trimmed, and cut into 1 inch cubes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon paprika
• 1 tablespoon vegetable oil
• 1 garlic clove, minced (I used minced garlic from a jar )
• 2 cups water
• 1⁄2 tablespoon lemon juice
• 1 chicken bouillon cube
• 1 bay leaf
• 3 medium carrots, peeled, washed and diced into 1 inch cubes
• 1 medium sized onion, cut into chunks and seperated
• 1 1⁄2 cups frozen green beans
• 1 1⁄2 tablespoons cornstarch
• 1⁄4 cup cold water

directions

1. 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.
2. Mixing until meat is well coated.
3. Over medium high heat,brown pork in oil in a large dutch oven.
4. Add garlic, and cook for 5 minutes.
5. Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
6. Cover and simmer for 1 hour.
7. Add the carrots and onions, cover and simmer for 40 minutes.
8. Then add beans , cover and simmer for 10 minutes.
9. Mix together cornstarch and cold water, stir until smooth, add to stew.
10. Bring to a boil,and stir for 2 minutes.
11. Remove bay leaf.