Created by QueenBea on May 12, 2017
Step 1: Chop the pork, potatoes and onions into baby bite size pieces.
Step 2: 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.
Step 3: Add the chopped onions and continue to cook until they are translucent.
Step 4: Remove from heat and add the potatoes, frozen peas and carrots, ground rosemary, dried thyme, dried oregano and bay leaf and mix well.
Step 5: 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.
Step 6: Allow to cool completely, remove bay leaf and portion into 1 cup freezer containers for future use.
Step 7: I thaw these in the refrigerator overnight but this can be thawed in the microwave according to weight.
Step 8: Make sure the stew is just warm to the toch before serving.