Maple Pork-and-Vegetable Stew

Maple Pork-and-Vegetable Stew
Photo by Randy Mayor

Ingredients

  • Sage sprigs (optional)
  • ¼ teaspoon black pepper
  • 1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
  • ¾ cup diced red bell pepper
  • 1 (8-ounce) package mushrooms, quartered
  • 2 tablespoons cornstarch
  • 2 tablespoons maple syrup
  • + 10 more ingredients
    • 1 teaspoon dried rubbed sage
    • 1 tablespoon red wine vinegar
    • 1 (12-ounce) bottle beer
    • 1 tablespoon country-style Dijon mustard
    • 1 ¾ cups (1/8-inch) diagonally sliced carrot
    • 1 (16-ounce) can fat-free, less-sodium chicken broth
    • 1 tablespoon olive oil
    • 2 cups diced onion
    • 8 cups hot cooked brown rice
    • ¼ teaspoon salt

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 ingredie...

View full recipe at My Recipes

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