HARVEST PORK STEW
I first tried this recipe a year ago and it is unbelievably good! I never realized that adding two apples would give this savory stew such a hint of sweetness.
Provided by CariCat
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the pork and cook until lightly browned on all sides. Stir in the garlic and onion, and continue to cook until the onion has softened, and the pork is firm, and no longer pink, about 5 minutes.
- Place the pork and onions into a large saucepan. Pour in the chicken broth, and season with salt, rosemary, sage, and the bay leaf. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in the butternut squash, apples, potatoes, and carrots. Return to a simmer, then cook, uncovered until the squash and apples are tender, about 20 minutes. Remove the bay leaf and serve.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 42.6 g, Cholesterol 80.1 mg, Fat 21.3 g, Fiber 6.8 g, Protein 27.4 g, SaturatedFat 8.5 g, Sodium 364.6 mg, Sugar 10.5 g
SAVORY PORK STEW WITH POTATO DUMPLINGS
Use frozen vegetables to make a hearty stew quickly--no washing, peeling or slicing required.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Season pork with pepper. Heat oil in 10-inch skillet over medium heat. Cook pork in oil 3 to 4 minutes or until brown, turning to brown evenly.
- Stir together gravy, mustard, vinegar, Worcestershire sauce and red pepper; stir into pork. Heat to boiling, stirring occasionally. Stir in vegetables. Heat to boiling; cover and simmer over medium-low heat 8 minutes, stirring occasionally.
- Make potatoes as directed on pouch, using water, milk and butter. Add egg; whip with fork until smooth. Spoon potatoes over simmering pork mixture. Cover and heat through 5 minutes.
Nutrition Facts : Calories 420, Carbohydrate 20 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 6 g, TransFat 1/2 g
PORK GOULASH WITH HERBY DUMPLINGS
Goulash makes a great freezer standby - just the job when you're pushed for time, but want the comfort of a stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat half the oil in a large frying pan and fry the pork for 4-5 mins until browned. Once done, remove and set aside. You may need to do this in batches. Use remaining oil to fry the onions for 8-10 mins until soft and starting to brown. Then add the garlic and paprika, and cook for 1-2 mins more. Return the pork to the pan and pour in the stock, tomatoes and sugar. Bring to the boil, then turn down and simmer for 20-30 mins until the sauce has thickened.
- To make the dumplings, combine all the ingredients, apart from the unchopped oregano leaves, with enough cold water to make a scone-like dough. Roll into approximately 30 walnut-size balls. Stir the peppers into the goulash. Tuck in the dumplings, cover the pan with a lid and cook for 25-30 mins until the dumplings are puffed up. Allow to cool and freeze for up to 2 months, or serve scattered with reserved oregano and some soured cream.
- If frozen, defrost then re-heat in the microwave on medium for 4-6 mins for a single portion, and longer for larger servings or gently on the hob, covered, until piping hot.
Nutrition Facts : Calories 476 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.84 milligram of sodium
SLOW-COOKED PORK STEW WITH DUMPLINGS
Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.
Provided by My Food and Family
Categories Home
Time 9h
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
- Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
- Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g
SAVORY PORK STEW
A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!
Provided by Mitzy Renee
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g
SAVORY PORK STEW
Wonderful Comfort food that uses Pork Stew Meat. I had bought some and I didn't know what to do with it. Now I do.
Provided by momma213
Categories Stew
Time 3h15m
Yield 8-10 cups, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For some reason it won't let me add a ingredient. You can also add a 4 ounce can green chiles, chopped in with the tomatoes.
- Heat the olive oil in a skillet over medium heat.
- Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch.
- Place pork in the skillet and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and chiles, cumin and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
- This can also be cooked on the stove top. Add all together, bring to a boil and then simmer for 3 hours stirring occasionally. Cook time varies on method used. Check meat to make sure it is done.
Nutrition Facts : Calories 518.5, Fat 20.7, SaturatedFat 6.8, Cholesterol 76.8, Sodium 817.9, Carbohydrate 54, Fiber 5.8, Sugar 7.7, Protein 30.9
BEEF STEW WITH LIGHT HERBY DUMPLINGS
A little bit of patience will be rewarded with this rich beef stew with parsnip, butternut squash and fluffy dumplings.
Provided by Deborah Reddihough
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4.
- Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
- Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
- Put the dish in the oven (without a lid) and cook for 1 hour.
- Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
- For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
- Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
- When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.
SAVORY PORK STEW
Stews are one of my favorite foods. They can be put together to simmer, leaving me time to get things done around the house. I know you'll appreciate the convenience of this one-dish meal.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place pork in a Dutch oven that has been sprayed with cooking spray. Cook over medium heat until browned. Add onion, seasonings, water and tomato sauce; bring to a boil. , Reduce heat; cover and simmer for 1 hour or until meat is tender. Stir in the remaining ingredients. Cover and simmer until the vegetables are tender, about 30 minutes.
Nutrition Facts :
SPICY PORK AND POTATO STEW
Spicy Pork and Potato Stew uses tender pork cuts and potato simmered in Middle Eastern spices and tomato sauce. Chipotle chiles in adobo sauce and chorizo bring loads of flavor.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 1h45m
Number Of Ingredients 18
Steps:
- In a large Dutch oven, combine pork chunks, marjoram, thyme, paprika, bay leaves and Kosher salt. Cover with 4 cups of water. Ingredients will only be partially covered. Keep on a very low simmer until the meat is tender, approximately 45 minutes.
- Using a slotted spoon, transfer the pork to a paper towel lined plate to allow to cool. Discard all but 1 cup simmering water. Skim fat from reserved liquid.
- In the same Dutch oven, heat vegetable oil over medium-high heat. Add onion, garlic and potatoes, stirring until vegetables start to soften, approximately 10 minutes.
- Ladle into a small soup bowl and place on a large dinner plate with 3-4 flatbreads, a couple slices of avocado and thinly sliced red onion. Dip flatbreads into the stew and top with additions. Enjoy your Middle Eastern Pork Stew!
- Add chorizo and cook for an additional 5 minutes, breaking apart as it cooks. Stir in tomatoes, chipotle peppers and abodo sauce. Add 1 cup of reserved pork broth and pork. Simmer for 10 minutes.
- Stir in sugar and salt right before serving.
- Serve topped with red onion slices, avocado and pita bread on the side.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 429 kcal, Carbohydrate 28 g, Protein 31 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 77 mg, Sodium 2098 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving
SWEET POTATO ASIAN DUMPLINGS
from Broke Ass Gourmet. She says "If you have never made dumplings before, this is a good recipe to start with. The sweet potato mixture is incredibly easy to work with, the ingredients are straightforward (but complex-tasting, once they all come together), and the rolling, while tricky at first, is easy to master."
Provided by sofie-a-toast
Categories Yam/Sweet Potato
Time 50m
Yield 30 dumplings, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sweet potato chunks in a covered pot of boiling water until very tender, about 8 minutes. Drain and rinse until cool to the touch. Transfer sweet potato to a mixing bowl.
- Use the back of a fork to mash the sweet potato until mostly smooth. Add the soy sauce, sesame oil, shallot, garlic, cilantro or chives, and ginger, and stir well.
- To assemble the dumplings, brush the edges of a won ton skin lightly with water (use a clean finger or a small pastry brush). Place about a teaspoon of the sweet potato mixture in the center of the wrapper. Fold the wrapper in half and make 5-6 small pleats as you seal the wrapper together, pinching gently to ensure total closure. Repeat with the remaining filling and wrappers, until all the dumplings are made.
- To cook the dumplings, heat 2 tbsp of oil in a large non-stick frying pan (make sure it has a fitted lid and set it near the stove), over medium heat. Working in batches, arrange the dumplings close to one another (but not touching) in the pan) and let cook for 2-3 minutes, until a golden crust begins to develop on the bottom. Flip the dumplings, and cook on the other side for 1-2 minutes, until a crust develops.
- Carefully pour about 3 tbsp water over the dumplings, then cover the pan quickly and let steam for about 3 minutes.
- Remove the lid and let the dumplings aerate until the excess water is cooked away and the bottoms become crisp again.
- Transfer the cooked dumplings to a serving platter, repeat with the remaining uncooked dumplings, then serve immediately, with soy sauce (or your favorite asian sauce) for dipping.
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PORK AND POTATO STEW - WHERE IS MY SPOON
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Reviews 3Calories 560 per servingCategory Stews
- Cut the pork meat into small cubes, about 1,5 cm/ 0.6 inches. Pat dry with kitchen paper. Heat about 1/3 of the lard or oil in a thick-bottomed, wide stewing pot or a deep pan.
- Fry the pork in batches until browned all over, this should take about 7-8 minutes per batch. Do not overcrowd the pan and add more of the fat between the batches. Save a small amount of fat for the onions as well or add more if necessary.
- Remove the meat from the pan and add the remaining lard or oil, the onions, and the carrots. Scrape the bottom of the pan while you stir the onions and cook the onions until nicely colored and softer, about 5-6 minutes.
- Add the bay leaves, both paprika powder sorts, and dried herbs. Stir well for about one minute. Return the pork cubes to the pot. Add the stock and the hot water. Cover the pot, bring to a boil, turn the heat down and simmer for about 20 minutes.
VEGAN IRISH STEW WITH SAVORY HERB DUMPLINGS ...
From connoisseurusveg.com
4.9/5 (33)Total Time 1 hr 10 minsCategory EntreeCalories 591 per serving
- Begin by making the stew. Coat the bottom of a large pot with 2 tablespoons of oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer. Avoid crowding the pan and cook them in batches if needed. Allow the mushrooms to cook for about 5 minutes, flip, and cook 5 minutes more, until lightly browned on both sides. Remove them from the pot and transfer to a plate.
- Add the remaining oil to the pot. When the oil is hot, add the celery, carrot, and onion. Sauté for about 10 minutes, until the veggies begin to soften.
- Stir in the garlic and flour. Sauté about 2 minutes more, until the garlic is very fragrant and the flour evenly coats the veggies.
- Stir in the stout, broth, tomato paste, cabbage, potato and thyme. Return the mushrooms to the pot. Raise the heat and bring the liquid to a boil. Lower the heat and allow the mixture to simmer, uncovered, for 10 minutes. The veggies should be a bit firm at this point. You can add up to a cup of water during simmering if the broth reduces too much.
STEW WITH PORK AND POTATOES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (3)Category PorkCuisine Bulgarian CuisineTotal Time 1 hr 50 mins
- Cut the pork into cubes, peel the potatoes and cut them as well. Heat the oil in a pot and put the pork in to fry well. Then add the chopped garlic and carrots. If desired, add 1 onion head. Mix and leave to get braised.
- Top up with hot water, enough to cover the products , add the bay leaf and broth and stew until the meat is slightly tender. Then add the potatoes and if necessary, top it up with more water. Leave everything to boil until ready. Separately, make a roux with a little oil, paprika and flour.
- Dilute the roux with a little of the sauce and add it to the dish. Season it with spices and remove it from the heat.
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- Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
- Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
- Heat 2 tablespoons of oil in a large (8-quart or larger) Dutch oven over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
- Add the remaining oil in the Dutch oven along with the chicken drippings and browned bits on the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
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Cuisine AmericanCategory Main CourseServings 6Estimated Reading Time 3 mins
- Melt the butter in a soup pot over medium - high heat. Add the pork tenderloin and cook, stirring often, until starting to brown. Remove the pork to a clean bowl with a slotted spoon.
- Over medium heat, add the onion and cabbage. Cook, stirring occasionally, for about 5 - 7 minutes, or until the vegetables are softening and releasing their liquid.
- Add the potatoes, vinegar, sugar, smoked paprika, liquid smoke, thyme and salt. Stir well and cook for about one minute. Stir in the pork and chicken broth. Bring the soup to a gentle simmer. Cover and cook until the potatoes are very tender, 20 - 25 minutes.
- Remove the lid and stir in the green beans and sour cream. Cook for an additional 5 minutes, stirring occasionally.
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- Rub the meat with the mustard, sprinkle with herbs and salt and lay in a roasting dish. Fry the bacon in the butter and pour over meat.
- Roast in a pre-heated oven at 400 degrees F for approximately 90 minutes until juices run clear and meat is no longer pink (use a meat thermometer to check correct internal temperature is reached). Periodically pour water over roast (about 3/4 cup).
- In the meantime, chop the carrot, parsley and onion. Add wine and vegetables to roast after 40 minutes.
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