Continental Pork Stew

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

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  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 15
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

If your family likes the flavor of veal, you can substitute 1 1/2 pounds veal boneless loin roast for the pork.

To make the studded onion for the stew, peel the onion, then gently push 4 whole cloves into it.

You'll want to have plenty of crusty rolls or thick slices of bread to soak up all of the flavorful juices in this savory stew.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
13g,
13%
),
Cholesterol
120mg
120%;
Sodium
910mg
910%;
Total Carbohydrate
15g
15%
(Dietary Fiber
2g
2%
),
Protein
31g
31%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.