Family-style Pork And Potato Stew

Serve this stew with baking powder biscuits and a tossed green salad. For variety, replace half of the carrots with cut parsnips.

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  • prep time 30 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 6
 

Ingredients

1
tablespoon oil
1
lb. pork tenderloin, cut into 1-inch slices
1
cup julienne-cut (2x1/8x1/8-inch) carrots
1
cup sliced onions
4
medium baking potatoes, peeled, cubed
3
tablespoons chicken-flavor instant bouillon
1
teaspoon dried pork seasoning
1
tablespoon cider vinegar
4 1/4
cups water
3
tablespoons all-purpose flour
2
cups thinly sliced cabbage

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LOCATION

Steps

  • 1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
  • 2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
  • 3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.
  • 1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
  • 2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
  • 3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.

EXPERT TIPS

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Expert Tips

Combination dishes (soups, stews, casseroles) that contain potatoes freeze with varying degrees of success. The potato pieces may discolor or lose their texture. You can try to get around this by omitting the potatoes when preparing the dish to be frozen, then adding potatoes during reheating. Canned Irish potatoes retian their texture and can sometimes be substituted in soup and stew recipes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
250
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
45mg
45%;
Sodium
1530mg
1530%;
Total Carbohydrate
30g
30%
(Dietary Fiber
4g
4%
  Sugars
5g
5%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
25%;
Calcium
4%;
Iron
15%;
Exchanges:
2 Starch; 2 Other Carbohydrate; 2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.