Lumberjack Stew
"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 is 3 servings
Ingredients
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 by Step Method
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
No special items needed.
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