Maple Pork-and-Vegetable Stew

Maple Pork-and-Vegetable Stew
Photo by Randy Mayor

Ingredients

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

View full recipe at My Recipes

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