Pork and Pepper Stew

Name: Pork and Pepper Stew
Total time: 2400 s
Yield: 4 servings
Ingredients: 3 boneless pork chops cut into 3/4-inch cubes; 2 teaspoons vegetable oil; 1 onions medium, chopped; 2 cloves garlic minced; 14 1/2 ounces diced tomatoes quartered; 8 red potato small, 1 pound, quartered; 2 red bell pepper OR green, cut into bite-size 1/2-inch wide strips; 1 cup beef broth; 2 teaspoons marjoram dried, crushed; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup beef broth; 2 tablespoons flour; 1/4 cup parsley chopped

Pork

14Ingredients

330Calories

40Minutes

Ingredients

servings:

3 boneless pork chops (cut into 3/4-inch cubes)
2 teaspoons vegetable oil
1 onions (medium, chopped)
2 cloves garlic (minced)
14 1/2 ounces diced tomatoes (quartered)
8 red potato (small, 1 pound, quartered)
2 red bell pepper (OR green, cut into bite-size 1/2-inch wide strips)
1 cup beef broth
2 teaspoons marjoram (dried, crushed)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
2 tablespoons flour
1/4 cup parsley (chopped)

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Directions

1In a Dutch oven heat oil over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork to Dutch oven; cook and stir for 2-3 minutes or until browned. Stir in tomatoes, potatoes, peppers, 1 cup beef broth, marjoram, salt and pepper; bring to boiling, reduce heat. Cover and simmer for about 15 minutes or until pork and potatoes are tender. Combine 1/4 cup beef broth and flour; add to Dutch oven. Cook over medium heat, stirring constnatly, until mixture thickens. Stir in parsley.

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