Hearty and loaded with popular winter vegetables, this stovetop stew has appeal on a blustery winter day. If desired, top the simmering stew with dumplings -- made easy with a tube of refrigerated biscuits. Or simply serve with warm dinner rolls.

Skillet Pork Stew

2 pork blade steaks, about 1 1/2 pounds total, trimmed, boned,cut into 3/4-inch cubes
1 tablespoon olive oil
1 (16-ounce) package button mushrooms, quartered
1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 1/2 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen whole pearl onions
1 tablespoon cornstarch
1/2 cup water
12 broccoli florets

1. Heat oil over medium-high heat in deep 10-inch skillet; add mushrooms, sauté until lightly browned, about 5 minutes.
2. Add pork to skillet; sauté until pieces are evenly browned, about 10 minutes.
3. Add squash, broth, salt and pepper; heat to boiling, reduce heat to low, cover and simmer 45 minutes, stirring occasionally.
4. In small bowl, combine cornstarch and water, stirring to blend thoroughly. Stir cornstarch mixture into skillet; add onions, heat to boiling; reduce heat to low and cook 15 minutes, stirring occasionally.
5. Stir broccoli into skillet, cover and simmer 5 to 10 minutes longer until all vegetables are tender.
6. If desired, top simmering stew with refrigerated biscuits after stirring in broccoli, cover and simmer until "dumplings" are cooked through.

Serves 6.

Recipe provided courtesy of Pork, The Other White Meat.