Lumberjack Stew

3
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"Posted to another site in 2009.ORIGINAL DESCRIPTION:I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand,regular was used.This recipe doesn't include potatoes,so I guess it would be o.k. to add them if you like. Submitted to " ZAZZ " on Nov.4th.2013. " Keep Smiling :)"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (593.8 g)
  • Calories 439.4
  • Total Fat - 18.6 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 120.9 mg
  • Sodium - 752.2 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 6.5 g
  • Sugars - 9.4 g
  • Protein - 42.8 g
  • Calcium - 103.6 mg
  • Iron - 2.4 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 1 mg

Step 1

In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika. Mixing until meat is well coated.

Step 2

Over medium high heat, brown pork in oil in a large dutch oven.

Step 3

Add garlic, and cook for 5 minutes.

Step 4

Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.

Step 5

Cover and simmer for 1 hour.

Step 6

Add the carrots and onions, cover and simmer for 40 minutes.

Step 7

Then add beans, cover and simmer for 10 minutes.

Step 8

Mix together cornstarch and cold water, stir until smooth, add to stew.

Step 9

Bring to a boil,and stir for 2 minutes.Remove bay leaf.

Tips & Variations


No special items needed.

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