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Continental Pork Stew

A creamy base complements tender pork and an assortment of colorful vegetables.

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( 3 Ratings)

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Prep Time 15 min
Total Time 1 hr 10 min
Servings 6

Ingredients

1: tablespoon olive or vegetable oil

1: tablespoon butter or margarine

2: teaspoons finely chopped garlic

1: package (8 oz) sliced fresh mushrooms

1 1/2: lb pork boneless loin roast, cut into 1-inch pieces

2 1/2: cups Progresso® chicken broth (from 32-oz carton)

1: cup white wine or Progresso® chicken broth (from 32-oz carton)

1 1/2: cups frozen pearl onions

3: medium carrots, cut lengthwise in half, then cut into 1/4-inch slices

1: small onion studded with 4 whole cloves

1: teaspoon salt

1/8: teaspoon pepper

1: cup whipping (heavy) cream

1/3: cup Gold Medal® Wondra® quick-mixing flour

: Chopped fresh parsley, if desired

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Directions

1 Heat oil and butter in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook garlic and mushrooms in oil mixture 5 to 6 minutes, stirring frequently, until mushrooms are softened.
2 Stir in pork. Cook 6 to 7 minutes, stirring frequently, until pork is lightly browned.
3 Stir in broth, wine, pearl onions, carrots, onion with cloves, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover and cook 25 to 30 minutes, stirring occasionally, until pork is tender and no longer pink in center.
4 Remove onion with cloves; discard. Beat in whipping cream and flour with wire whisk. Cook 5 to 6 minutes, stirring constantly, until hot and slightly thickened. Sprinkle with parsley.

EXPERT TIPS

Expert Tips

If your family likes the flavor of veal, you can substitute 1 1/2 pounds veal boneless loin roast for the pork.

To make the studded onion for the stew, peel the onion, then gently push 4 whole cloves into it.

You'll want to have plenty of crusty rolls or thick slices of bread to soak up all of the flavorful juices in this savory stew.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 13g, 13% ),
Cholesterol: 120mg; 120%;
Sodium: 910mg; 910%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 2g 2% ),
Protein: 31g; 31%

% Daily Value*:

Iron: 12%;

Exchanges:

1 Starch; 4 Lean Meat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 3/7/2013 6:33:09 PM REPORT ABUSE LynnfromAurora said:

Rating:

Wow! This stew was delicious! I used half and half instead of whipping cream to reduce the fat. I can't imagine that it could have tasted better with the cream. Whole cloves are very expensive, but I'm glad that I didn't omit them because the flavor of the cloves really came through. I used fresh pearl onions, but even with the extra work of peeling the onions this was easy to make. The family has asked me to make it again sometime.

This reply was: Helpful Inspiring

Posted 12/11/2012 7:28:23 PM REPORT ABUSE TonyFromNebraska said:

Rating:

Loved it! Very tasty. We added some diced potatoes.

This reply was: Helpful Inspiring

Posted 11/1/2011 7:37:27 PM REPORT ABUSE deesselisa said:

Rating:

We all loved this! We followed the recipe using the wine. The only change I made was to use regular flour. I wisked it in a separate bowl with the cream until smooth. Then i wisked in about three quarters cup of the liquid from the pot. Then I wisked the cream mixture into the pot and proceeded with the recipe. Even the kids ate it, except the mushrooms. They do not know what they are missing!

This reply was: Helpful Inspiring