Pork Stew

Instructions

• Combine flour, salt, and pepper in a large zipper bag.  Add pork and shake to coat. Heat vegetable oil in a large Dutch oven or heavy stockpot over medium heat.  Using tongs, remove the pork shaking the excess flour off.  Add the pork to the pot and brown on both sides. Remove the pork to a plate.
• Preheat oven to 350 degrees. 
• If necessary add a little more vegetable oil.  Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.  
• Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour. 
• Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork-tender. Sprinkle with fresh thyme leaves. 

Notes

• Peel your carrots, potatoes, and sweet potatoes for aesthetic purposes. It will make them look much better, and you will be glad you did.
• You can make this in any heavy pot you can cover and place it in the oven. Once the pot is deglazed, you could move to a covered casserole dish.
• Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
• Remember to fish out the bay leaves. Their sharp edges pose a choking hazard.

Nutrition

Calories: 376kcal | Carbohydrates: 35g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 376mg | Potassium: 1091mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9058IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 4mg