Oven Baked Pork Stew Recipe
Ingredients
| 1 1/2 pounds pork stew meat, cut into 1-inch cubes | ||
| Cooking oil | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Garlic | 1 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| Sugar | 1 Teaspoon | |
| 1 teaspoon instant beef bouillon granules | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Dried oregano | 1/2 Teaspoon, crushed | |
| 1/4 teaspoon bottled hot pepper sauce | ||
| 4 medium sweet potatoes, peeled, and sliced 3/4 inch thick | ||
| 1 large onion, cut in wedges | ||
| Green pepper | 1 Medium, cut into thin strips | |
| 1 10-ounce package frozen peas, thawed | ||
Directions
In large skillet brown meat, half at a time, in hot oil.
Remove meat from skillet, reserving drippings.
Blend flour into drippings.
Add undrained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, pepper sauce, 1/4 cup water, and 1/2 teaspoon salt.
Cook and stir till thickened and bubbly.
In a 3-quart casserole combine meat, sweet potatoes, onion, and green pepper.
Add tomato mixture.
Bake, covered, at 350° till meat and vegetables are tender, about 1 1/2 hours; stir occasionally.
Remove bay leaf.
Stir in peas.
Bake 5 to 10 minutes more.
Remove meat from skillet, reserving drippings.
Blend flour into drippings.
Add undrained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, pepper sauce, 1/4 cup water, and 1/2 teaspoon salt.
Cook and stir till thickened and bubbly.
In a 3-quart casserole combine meat, sweet potatoes, onion, and green pepper.
Add tomato mixture.
Bake, covered, at 350° till meat and vegetables are tender, about 1 1/2 hours; stir occasionally.
Remove bay leaf.
Stir in peas.
Bake 5 to 10 minutes more.
Chef
