November 04, 2013
"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 :)"
- 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
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.
Over medium high heat, brown pork in oil in a large dutch oven.
Add garlic, and cook for 5 minutes.
Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
Cover and simmer for 1 hour.
Add the carrots and onions, cover and simmer for 40 minutes.
Then add beans, cover and simmer for 10 minutes.
Mix together cornstarch and cold water, stir until smooth, add to stew.
Bring to a boil,and stir for 2 minutes.Remove bay leaf.
Tips & Variations
No special items needed.