Skillet Pork Stew



Hearty and loaded with popular winter vegetables, this stovetop stew has appeal on a blustery winter day. If desired, top the simmering stew with dumplings-- made easy with a tube of refrigerated biscuits. Or simply serve with warm dinner rolls.


  • 2 pork blade steaks (about 1 1/2 pounds total, trimmed, boned,cut into 3/4-inch cubes)
  • 1 tablespoon olive oil
  • 16 ounces mushrooms (quartered)
  • 1 butternut squash (medium, peeled, seeded, cut into 1/2-inch cubes)
  • 21 3/4 ounces chicken broth (about 3 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces pearl onions (frozen, whole)
  • 1 tablespoon corn starch
  • 1/2 cup water
  • 12 broccoli florets
  • 1 package refrigerated biscuits (optional)


  1. Heat oil over medium-high heat in deep 10-inch skillet; add mushrooms, sauté until lightly browned, about 5 minutes. Add pork to skillet; sauté until pieces are evenly browned, about 10 minutes. Add squash, broth, salt and pepper; heat to boiling, reduce heat to low, cover and simmer 45 minutes, stirring occasionally. In small bowl, combine cornstarch and water, stirring to blend thoroughly. Stir cornstarch mixture into skillet; add onions, heat to boiling; reduce heat to low and cook 15 minutes, stirring occasionally. Stir broccoli into skillet, cover and simmer 5-10 minutes longer until all vegetables are tender. If desired, top simmering stew with refrigerated biscuits after stirring in broccoli, cover and simmer until dumplings are cooked through.
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