Hearty Pork Stew


1½ lbs lean pork stew meat, cut in 1-inch pieces
1 tsp dried sage, crushed
1 tsp dried mint, crushed
¼ cup butter, divided
8 oz fresh button mushrooms, halved or quartered
2 medium onions, chopped
4 cloves garlic, minced
14 oz can chicken broth
1 whole bay leaf
1 lb coarsely chopped carrots
3 Tbs flour
1 Tbs worcestershire sauce

1. Preheat oven to 350°F.

2. Sprinkle pork with sage and mint. 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.

Servings: 6

Recipe Source: Better Homes and Gardens

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