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Vegetable-Pork Oven Stew

Ingredients

• 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 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
• 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 green beans, cut into 2-inch pieces, or frozen cut green beans

Directions

1. Preheat oven to 325 F.
2. In a Dutch oven brown half of the meat in hot oil.
3. Remove meat from Dutch oven.
4. Add remaining meat and onion and cook and stir until meat is brown and onion is just tender.
5. Return all meat to Dutch oven.
6. Reserve 1/2 cup of the broth.
7. Stir in remaining broth, thyme, oregano, lemon pepper, and salt.
8. Bring to boiling.
9. Remove from heat.
10. Cover tightly and bake for 1 hour.
11. In a bowl combine reserved 1/2 cup chicken broth and flour.
12. Stir into stew.
13. Stir in frozen corn, potatoes, and green beans.
14. Bake, covered, for 1 hour.

Attribution