prep 20 minutes bake 2 hours 30 minutes at 325°F cook 10 minutes
Easy to assemble, this stew is full of family-favorite veggies. Jazz it up with a bag of red, yellow, and purple potatoes. Cut any large potatoes into 1-inch cubes.
- 2 Tbsp. vegetable oil
- 1¾ lb. boneless pork shoulder or pork stew meat, trimmed and cut into 1-inch pieces
- 1½ cups coarsely chopped onions
- 2 14.5-oz. cans reduced-sodium chicken broth
- 1 tsp. dried thyme, crushed
- 1 tsp. dried oregano, crushed
- 1 tsp. lemon-pepper seasoning
- ½ tsp. salt
- ⅓ cup all-purpose flour
- 1 16-oz. pkg. frozen whole kernel corn, thawed
- 1 lb. tiny new potatoes, halved
- 8 oz. fresh green beans, trimmed and cut into 1½-inch pieces, or 2 cups frozen cut green beans, thawed
1. Preheat oven to 325°F. In an extra-large skillet heat 1 Tbsp. of the oil over medium-high heat. Add two-thirds of the meat and cook about 5 minutes or until browned. Transfer browned meat to 3-qt. rectangular baking dish. Repeat with remaining oil, meat, and onions. Set aside ½ cup of the chicken broth; add remaining chicken broth to the skillet, stirring to release any browned bits from the bottom of skillet. Transfer mixture to the baking dish. Add thyme, oregano, lemon-pepper seasoning, and salt. Cover and bake 1 hour.
2. In a bowl whisk together the reserved ½ cup broth and the flour; stir into stew. Add the corn, potatoes, and beans. Bake, covered, 1½ to 1¾ hours more or until meat and vegetables are tender and mixture is thickened.
number of servings 6
per serving 392 cal., 13 g fat (3 g sat. fat), 79 mg chol., 490 mg sodium, 40 g carb., 6 g fiber, 6 g sugars, 31 g pro.