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Continental Pork Stew

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Continental Pork Stew
  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 6
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A creamy base complements tender pork and an assortment of colorful vegetables.
Updated Mar 12, 2010

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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If your family likes the flavor of veal, you can substitute 1 1/2 pounds veal boneless loin roast for the pork.
  • tip 2
    To make the studded onion for the stew, peel the onion, then gently push 4 whole cloves into it.
  • tip 3
    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.

Nutrition

450 Calories, 30g Total Fat, 31g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
270
Total Fat
30g
Saturated Fat
13g
Cholesterol
120mg
Sodium
910mg
Total Carbohydrate
15g
Dietary Fiber
2g
Protein
31g
% Daily Value*:
Iron
12%
12%
Exchanges:
1 Starch; 4 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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