Vegetable-Pork Oven Stew Menu

Oven Stew Menu (Serves 6)

• Vegetable-Pork Oven Stew
• Pear slices
• Vanilla yogurt
• Ice Water with lemon slices

Test Kitchen Tips: Store any leftover soup in an airtight container in the refrigerator up to 3 days. Reheat in a saucepan until bubbly before serving.

If pears are not quite ripe when you buy them, place them in a paper bag and store them at room temperature until ripened.

Shopping List

• 1-1/2 pounds boneless pork shoulder or pork stew meat
• 3 onions
• 2 14-ounce cans reduced-sodium chicken broth or vegetable broth
• 1 container lemon-pepper seasoning
• 1 16-ounce package frozen whole kernel corn
• 1 pound tiny new potatoes
• 2 cups fresh green beans or 1 16-ounce package frozen cut green beans
• 1 8 1/2-ounce package corn muffin mix
• 6 medium pears
• 1 32-ounce carton vanilla yogurt
• 1 lemon

Pantry Items

• cooking oil
• dried thyme
• dried oregano
• all-purpose flour

Equipment Needed

• measuring cups and spoons
• cutting board and knife
• 4-quart Dutch oven with lid
• wooden spoon or silicone spatula
• small bowl
• medium bowl
• silicone spatula
• muffin pan

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