Vegetable-Pork Oven Stew | Midwest Living

Vegetable-Pork Oven Stew

Vegetable-Pork Oven Stew

Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 9 cups
  • Prep 20 mins
  • Bake 2 hrs
  • Cook 10 mins

Login to save this recipe

Potatoes, green beans, corn and onions fill this chunky stew. A long, slow simmer in the oven makes the pork tender.


  • 1 1/2 pounds boneless pork shoulder or pork stew meat, cut into 3/4-inch cubes
  • 1 tablespoon vegetable oil
  • 1 1/2 cups coarsely chopped onions
  • 2 14 - ounce can cans reduced-sodium chicken broth or vegetable broth or 3-1/2 cups chicken stock
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1 16 - ounce package frozen whole kernel corn
  • 1 pound tiny new potatoes, halved
  • 2 cups fresh green beans, cut into 2-inch pieces or frozen cut green beans


  1. In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Brown remaining meat and chopped onion. Return all meat to Dutch oven. Set aside 1/2 cup of the chicken broth; add remaining chicken broth, plus thyme, oregano, lemon-pepper seasoning and salt, to Dutch oven. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degrees oven for 1 hour.
  2. In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins.

Nutrition Facts

(Vegetable-Pork Oven Stew)

Servings Per Recipe 6, chol. (mg) 46, carb. (g) 41, vit. C (mg) 30, Fat, total (g) 8, cal. (kcal) 308, calcium (mg) 50, pro. (g) 20, vit. A (IU) 437, iron (mg) 3, sodium (mg) 625, fiber (g) 6, sat. fat (g) 2, Monounsaturated fat (g) 3

Add Your Comment