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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.
- 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.