DUTCH OVEN PORK STEW
A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.
Provided by Jeff
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h25m
Yield 8
Number Of Ingredients 16
Steps:
- Sprinkle pork cubes with salt and pepper.
- Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
- Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
- Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.
Nutrition Facts : Calories 451.7 calories, Carbohydrate 35.5 g, Cholesterol 66.6 mg, Fat 26.4 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 2034.6 mg, Sugar 13 g
OVEN BAKED PORK STEW
A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day.
Provided by Karen From Colorado
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Brown meat half at a time in hot oil.
- Stir flour into drippings left in the pan.
- Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
- Cook and stir until thick and bubbly.
- Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
- Stir in tomato mixture.
- Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
- Remove bay leaf.
- Stir in peas.
- Bake 5 to 10 minutes more.
COUNTRY PORK STEW
Categories Pork Stew Low Carb Low Fat Kid-Friendly Back to School Healthy Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add pork and stir until pork is brown, stirring constantly, about 4 minutes. Transfer pork to bowl. Add onion, garlic and sage to Dutch oven and sauté until onion is tender, about 10 minutes. Return pork and any juices in bowl to Dutch oven. Season with pepper. Add remaining ingredients. Simmer over medium heat until pork is very tender when pierced with fork, approximately 1 hour.
SUNDAY PORK ROAST IN A DUTCH OVEN
This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.
Provided by TeeResa
Categories Very Low Carbs
Time 2h5m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
- Preheat oven to 300 degrees.
- Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
- When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
- *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
- Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.
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- In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
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- Once oil is hot, place the pork in an even layer on the bottom of the pan. You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;
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