Peppery Country Pork Stew
TOTAL TIME6 hrs 20 mins
SKILL LEVELBeginner
SERVINGS2
About this RecipeRich with savory flavor and a touch of heat, this Peppery Country Pork Stew brings together tender Smithfield pork and garden vegetables in a slow-simmered classic. It’s a down-to-earth dish that feels right at home on any dinner table.
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Ingredients
Gather Ingredients from the list below 8 oz. Egg noodles, cooked according to package 1 tbsp. Olive oil, divided 1 1/2 lbs. Carrots, cut into 1 1/2" slices 2 Medium yellow onions, quartered 2 Medium red bell peppers, cut into 1" pieces 1/2 cup Water, divided plus 2 tbsps. 2 tsps. Beef bouillon granules 1/2 tsp. Dried thyme leaves 2 tbsps. Cornstarch 1 cup Frozen green peas, thawed
Gather Ingredients from the list below
Cut into 1 1/2" cubes, 2 Roasted Garlic & Cracked Black Pepper Fresh Pork Tenderloin
Directions
1.
Heat 1/2 tablespoon of oil in a large skillet over medium-high heat. Working in two batches, brown the pork for about 4 minutes per batch, turning occasionally. Add the remaining 1/2 tablespoon of oil before starting the second batch.
2.
While the pork is browning, combine the carrots, onions, bell peppers, 1/2 cup of water, bouillon granules, and thyme in a 5-quart slow cooker.
3.
Place the browned pork on top of the vegetable mixture in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
4.
In a small bowl, mix the cornstarch with the remaining 2 tablespoons of water until dissolved. Stir this mixture and the peas into the pork in the slow cooker.
5.
Cover and cook on high for an additional 15 minutes, or until the stew thickens slightly. Add salt to taste.
6.
Reserve 3 cups of the pork mixture for the Skillet Pot Pie recipe. Serve the remaining pork stew in shallow bowls over cooked egg noodles.
