Dutch Oven Pork Stew
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Dutch Oven Pork Stew

1. Boneless pork shoulder, cut into 1-inch cubes - 1 (2 pound)
2. Kosher salt - 1 teaspoon
3. Ground black pepper - ½ teaspoon
4. Canola oil - 2 tablespoons
5. Onion, chopped - 1 large
6. Celery, chopped - 2 stalks
7. Dried chives - 1 tablespoon
8. Dried parsley - 1 teaspoon
9. Dried basil - 1 teaspoon
10. Dried dill weed - ½ teaspoon
11. Pasta sauce - 1 (26 ounce) jar
12. Diced tomatoes, undrained - 1 (14.5 ounce) can
13. Yukon Gold potatoes, cut into 1-inch pieces - 3 medium
14. Frozen whole kernel corn - 2 cups
15. Quartered fresh button mushrooms - 2 cups
16. Baby carrots, halved lengthwise - 1 cup

How to cook deliciously - Dutch Oven Pork Stew

1. Stage

Sprinkle pork cubes with salt and pepper.

2. Stage

Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.

3. Stage

Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.

4. Stage

Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.