June 2, 2010 Update: a better photo & I replaced the green peppers with peas - delicious!
Don't you just love it when a recipe turns out? Then, isn't it great when it turns out delicious, healthy and much better than you expected? Well this Savory Pork Stew is just that dish! This week I had already made two not-so-good dinner's with a taco soup that was too hot and slow cooker beans with not enough sauce.
The whole house smelled wonderful when it was simmering because of the herbs in the stew. When it was ready, the pork stew meat (which I took from our deep freeze per the Eat-from-the-pantry Challenge) was so tender that it fell apart when you cut into it. The sauce was delicious and not overpowering. We had bread with our meal and everyone dipped their bread in the leftover sauce at the bottom of our bowls.
I had to make a few substitutes (which can really ruin a recipe sometimes) with canned mushrooms, fresh rosemary and frozen peppers. It worked beautifully. The spagetti sauce I used was Bertolli Organic Olive Oil, Basil and Garlic.
You can find this great recipe and many more over at Taste of Home.
SAVORY PORK STEWfrom Taste of Home
1 pound lean bonesless pork, cut into 1" cubes
1 cup chopped onion
1 teaspoon dried basil
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
1/2 cup water
1 can (16 oz.) no-salt-added tomatoe sauce
2 cups sliced carrots
1 medium green pepper (or green peas), chopped
1/2 pound sliced fresh mushrooms
Place pork in a dutch oven that has been sprayed with cooking spray. Cook over medium heat until browned. Add onion, seasonings, water and tomato sauce; bring to boil.
Reduce heat; cover and simmer for 1 hour or until meat is tender. Stir in the remaining ingredients. Cover and simmer until the vegetables ae tender, about 30 minutes. Yield: 5 servings.