13. Amish-Style Pork and Vegetable Stew
Ingredients
- 3 tablespoons all-purpose flour, divided use
- 1 teaspoon salt
- 1 pound pork steak, trimmed, cut into 1-inch pieces
- 2 tablespoons butter
- 2-1/4 cups water or stock, divided use
- 1 (14 1/2-ounce) can stewed tomatoes with garlic, herbs and onions, undrained, chopped
- 2 cups cubed peeled red potatoes
- 2 medium (1 cup) carrots, sliced 1/2-inch
- 1 rib (1/2 cup) celery, sliced
- 1 small (1/2 cup) onion, chopped
- 1 teaspoon dried oregano leaves
- 1 bay leaf
- Chopped fresh parsley, if desired
Instruction
- Place 2 tablespoons flour and 1/2 teaspoon salt in large resealable plastic food bag. Add pork cubes. Seal bag and turn several times to coat pork cubes.
- Melt butter in 4-quart saucepan until it sizzles. Add pork cubes and cook over medium heat, stirring occasionally, until lightly browned, about 7 to 10 minutes. Add remaining 1/2 teaspoon salt, 2 cups water, stewed tomatoes, potatoes, carrots, celery onions, oregano and bay leaf. Bring mixture to a full boil over medium-high heat, about 3 to 4 minutes. Reduce heat to low and continue cooking until vegetables are fork tender, about 30 to 40 minutes. Remove bay leaf.
- Combine remaining 1 tablespoon flour and remaining 1/4 cup water in small bowl. Stir into stew. Continue cooking, stirring occasionally, for 3-5 minutes, or until slightly thickened. Garnish each serving with parsley, if desired.
