Yield: 6 servings
Prep Time: 35 min
Cook Time: 1 hour 10 min
Hearty Pork Stew
1 1/2 pounds lean pork stew meat, cut in 1-inch pieces
1 teaspoon dried sage, crushed
1 teaspoon oregano
1/4 cup (1/2 stick) butter, divided
8-ounces mushrooms, halved or quartered
2 medium onions, chopped
4 cloves garlic, minced
One 14-ounce can chicken broth
1 whole bay leaf
1 pound coarsely chopped carrots
3 tablespoons all-purpose flour
1 tablespoon worcestershire sauce
hot, cooked egg noodles (for serving)
1. Preheat oven to 350°F.
2. Sprinkle pork with sage and oregano. In a 12-inch oven-safe skillet, brown pork in 1 Tablespoon of the butter over medium-high heat, turning often. Remove pork from skillet. Add mushrooms, onions, and garlic to skillet. Cook and stir until onion is tender. Stir in broth, bay leaf, and browned pork. Bring pork mixture to boiling. Remove from heat; cover. Place skillet in oven. Bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp-tender.
3. In a small saucepan melt remaining 3 Tablespoons butter over medium-low heat. Remove from heat. Stir in flour and worcestershire sauce. Remove skillet from oven. Return skillet to stove top; uncover. Stir in flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat. Simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles.
SOURCE: RecipeGirl.com (adapted slightly from BHG)