Maple Pork and Vegetable Stew

| No Comments | No TrackBacks
Printer-friendly version
mapleporkstew_sm.jpgA warm and hearty stew with German-inspired flavors of beer, mustard, and red wine vinegar, sweetened with a little maple syrup. On the whole a seasonal and satisfying dish, best with served with a rustic-style bread. I would probably add a chopped apple next time for a sweeter variation.

1  tablespoon  olive oil
1  (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
2  cups  diced onion
1  (8-ounce) package mushrooms, quartered
1 3/4  cups  (1/8-inch) diagonally sliced carrot
3/4  cup  diced red bell pepper
2  tablespoons  maple syrup
1  teaspoon  dried rubbed sage
1/4  teaspoon  salt
1/4  teaspoon  black pepper
1  (16-ounce) can fat-free, less-sodium chicken broth
1  (12-ounce) bottle beer
2  tablespoons  cornstarch
1  tablespoon  red wine vinegar
1  tablespoon  country-style Dijon mustard
Sage sprigs (optional)

Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.

Original recipe

No TrackBacks

TrackBack URL: http://www.pancakeweekend.com/cgi-bin/mt/mt-tb.cgi/160

Leave a comment