STREAMING NOW: The Layover
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“I was looking through some of my TOH cookbooks and came across this recipe.It was sent to them by Bonnie Tetzlaff from Scandinavia,Wisconsin.The way her recipe was written serves 6,but I cut it down to serve 2 with enough for leftovers.Her's also included frozen pearl onions,but since I didn't have those on hand, regular was used.Submitted to "ZAAR" on February 27th, 2009.”
READY IN:
2hrs 15mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ) add pork,salt,pepper, sugar, and paprika.
  2. Mixing until meat is well coated.
  3. Over medium high heat,brown pork in oil in a large dutch oven.
  4. Add garlic, and cook for 5 minutes.
  5. Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
  6. Cover and simmer for 1 hour.
  7. Add the carrots and onions, cover and simmer for 40 minutes.
  8. Then add beans , cover and simmer for 10 minutes.
  9. Mix together cornstarch and cold water, stir until smooth, add to stew.
  10. Bring to a boil,and stir for 2 minutes.
  11. Remove bay leaf.

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