Braised Pork and Vegetable Stew recipe

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Ingredients

1 tablespoon olive oil
1 pound pork butt steaks, cubed
½ medium head cabbage, chopped
1 onion, chopped
1 cup chopped carrots
2 stalks celery, chopped
1 clove garlic, chopped
1 cup chicken stock
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup water
1 tablespoon cornstarch

Nutrition Info

240.6 calories
carbohydrate: 16.4 g
cholesterol: 50 mg
fat: 12.8 g
fiber: 4.6 g
protein: 15.2 g
saturatedFat: 3.8 g
servingSize: -
sodium: 1003.6 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a Dutch oven over medium heat. Add pork, cook and stir until browned, 6 to 8 minutes. Remove to a dish.

  2. Add cabbage, onion, carrots, celery, and garlic to the hot pot, saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.

  3. Whisk water and cornstarch in a small bowl, pour into the stew. Cook and stir until thickened, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

This braised pork stew is warming and comforting! Great over mashed potatoes, noodles, or rice.

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