May 12, 2017
Dinner, Main Dish, Pork,
Loins, Vegetables, Potatoes , North American, Budget-Friendly, Kid Pleaser, Make-Ahead, Quick Meals, Small Batch Cooking, Fall/Autumn, Summer, Winter, Oven Roast, Stove Top, Diabetic, Gluten-Free, Heart Healthy, High Protein, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Spring more
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"I have been happily babysitting my grandchild quite a bit lately and up until now I had forgot how hectic it can get with a wee one running around while trying to "Get things done"
I took a day to get a few baby safe meals together for her and portion them off in one cup containers to freeze for easy access.
My daughter is a purist therefore everything my grandchild eats has to be organic with the least amount of additives possible and I have tried to keep to this while making her meals. This is one meal she really enjoys so I have made it a few times now."
Chop the pork, potatoes and onions into baby bite size pieces.
Heat the oil over medium-high heat on the stove top in a large oven-proof heavy bottom pot; brown the baby bite sized pork pieces.
Add the chopped onions and continue to cook until they are translucent.
Remove from heat and add the potatoes, frozen peas and carrots, ground rosemary, dried thyme, dried oregano and bay leaf and mix well.
Whisk together the vegetable broth and corn starch and pour over the seasoned meat and vegetables; cover with an oven proof lid and cook in a preheated 350 degree fahrenheit oven for 45 minutes or until potatoes are fork tender.
Allow to cool completely, remove bay leaf and portion into 1 cup freezer containers for future use.
I thaw these in the refrigerator overnight but this can be thawed in the microwave according to weight.
Make sure the stew is just warm to the toch before serving.
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