Pork and Pepper Stew
Warm up a cold winter's day with this hearty stew. Serve in bread bowls or with breadsticks.
3 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
8 small red new potatoes (1 pound), quartered
2 red or green bell peppers, cut into bite-size 1/2-inch wide strips
1 cup beef broth
2 teaspoons dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beef broth
2 tablespoons all-purpose flour
1/4 cup chopped flat-leaf parsley
- In a Dutch oven heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork to Dutch oven; cook and stir for 2 to 3 minutes or until browned. Stir in tomatoes, potatoes, peppers, 1 cup beef broth, marjoram, salt and pepper; bring to boiling, reduce heat. Cover and simmer for about 15 minutes or until pork and potatoes are tender.
- Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constantly, until mixture thickens. Stir in parsley.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.