Continental Pork Stew

A creamy base complements tender pork and an assortment of colorful vegetables.

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Servings 6

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ingredients 15
Prep Time 15 min
Total Time 1 hr 10 min

Ingredients

1: tablespoon olive or vegetable oil

1: tablespoon butter or margarine

2: teaspoons finely chopped garlic

1: package (8 oz) sliced fresh mushrooms

1 1/2: lb pork boneless loin roast, cut into 1-inch pieces

2 1/2: cups Progresso® chicken broth (from 32-oz carton)

1: cup white wine or Progresso® chicken broth (from 32-oz carton)

1 1/2: cups frozen pearl onions

3: medium carrots, cut lengthwise in half, then cut into 1/4-inch slices

1: small onion studded with 4 whole cloves

1: teaspoon salt

1/8: teaspoon pepper

1: cup whipping (heavy) cream

1/3: cup quick-mixing flour

: Chopped fresh parsley, if desired

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Directions

1 Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2 Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3 Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4 Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.