Oven Baked Pork Stew
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A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day.
- Ready In:
- 1hr 50mins
- Serves:
- Units:
10
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ingredients
- 1 1⁄2 lbs boneless pork, cut into 1 inch cubes
- 2 teaspoons cooking oil
- 3 teaspoons flour
- 1 (16 ounce) can tomatoes, cut up
- 1 garlic clove, minced
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon beef bouillon granules
- 1⁄2 teaspoon crushed thyme
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon bottled hot pepper sauce
- 1⁄4 cup water
- 1⁄2 teaspoon salt
- 4 medium sweet potatoes, peeled and sliced 3/4 inch thick (about 4 cups)
- 1 large onion, cut into wedges
- 1 medium green pepper, cut into thin strips
- 10 ounces frozen peas, thawed
directions
- Brown meat half at a time in hot oil.
- Stir flour into drippings left in the pan.
- Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
- Cook and stir until thick and bubbly.
- Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
- Stir in tomato mixture.
- Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
- Remove bay leaf.
- Stir in peas.
- Bake 5 to 10 minutes more.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Karen From Colorado
Contributor
@Karen From Colorado
Contributor
"A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day."
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Very good especially the next day. I put everything but the sweet potatoes and peas in my pressure cooker for 12 minutes. I then added the potatoes for another 3 minutes and then threw some canned peas in and heated them up. I added red bell pepper instead of green and I didn't add the beef bouillon since I didn't have any but I don't think it mattered as for as taste. This was really good with cornbread!Reply
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Very good especially the next day. I put everything but the sweet potatoes and peas in my pressure cooker for 12 minutes. I then added the potatoes for another 3 minutes and then threw some canned peas in and heated them up. I added red bell pepper instead of green and I didn't add the beef bouillon since I didn't have any but I don't think it mattered as for as taste. This was really good with cornbread!Reply
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We have made this often over the years. To combat the over cooked sweets and have tender pork is really quite easy. Cook the stew less the sweets for a half hour or so, then stir in the sweets and cook for another hour. Tender pork and just right sweets!2Reply
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This stew was a very pleasant surprise. I didn't have green peppers, so left those out. I only baked the stew for 1 hour as the sweet potatoes were turning to mush. However, the pork could have used a bit more time. I think next time I'll cut the potatoes into larger chunks so they'll make it for the full 1-1/2 hour cook time. The flavors were wonderful and we all wished there had been leftovers. Next time I'll double the recipe. Thanks, Karen, for a nice change of pace!Reply
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It was good, especially with the rice as others suggested. I thought the 1 1/2 hour cook time was just perfect.Reply
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