PORK STROGANOFF STEW
Pork Stroganoff Stew is a delicious, hearty stew that is perfect for cold winter days. It is loaded with tender chunks of pork, carrots, celery, onions, peas and a blend of perfect seasonings. Stir in a dollop of sour cream for a stroganoff flavor.
Servings 4 people
Calories 480kcal
Ingredients
- 1 LB pork stew meat cut in 1- 1/2 inch cubes
- 1/4 cup flour
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp coarse black pepper
- 2 TBSP Extra Virgin olive oil
- 20-32 oz chicken broth
- 1 or 2 small bay leaves
- 2 cups carrots chopped
- 2 cups celery chopped
- 1 1/2 cups sweet onions chopped
- 2 cups potatoes chopped
- 1 cup frozen peas
- 1-2 cups sour cream
- 1-2 TBSP fresh parsley to garnish
Instructions
- Roll pork in flour. Shake off any extra. Season meat with salt, garlic salt, paprika, and pepper.
- Preheat oven to 350 degrees F. Heat oil in a large dutch oven. Add pork and brown on all sides. Cover meat with 20 oz of chicken broth, add bay leaf. Cover with lid and bake for about 45 minutes. Meat will be almost fork tender.
- Remove pan from the oven and add carrots, celery, onions, and potatoes. Season these vegetables lightly with pepper. Remove the bay leaf. Add additional chicken broth to cover veggies as needed. (I used the total 32 oz). Cover and return to oven.
- Bake for 45 minutes to an hour, until veggies are tender. Add the frozen peas the last 10 minutes of baking.
- Allow stew to set a few hours or overnight. Reheat over low heat prior to serving. Season to taste with salt and pepper if needed.
- Prepare Pork Stroganoff Stew earlier in the day you will be serving, or the previous day. The flavors blend if allowed to set longer, and the broth will thicken.Slowly reheat the stew, stirring frequently, prior to serving. Add a scoop of sour cream, and stir into the stew for a stroganoff flavor.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.