Paprika Pork Stew recipe

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Ingredients

3 medium (blank)s Yukon Gold potatoes, cubed
3 medium (blank)s carrots, sliced
2 medium (2-1/2\" dia)s onions, sliced
2 cloves garlic, minced
1 (2 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
1 cup beef stock
¾ cup tomato sauce
2 ½ tablespoons ground paprika
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon dried oregano
½ teaspoon dry mustard
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup cold water
3 tablespoons all-purpose flour

Nutrition Info

343.4 calories
carbohydrate: 23.2 g
cholesterol: 64.8 mg
fat: 20.7 g
fiber: 3.4 g
protein: 17.6 g
saturatedFat: 7.1 g
servingSize: -
sodium: 1654.7 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes, carrots, onions, and garlic in a slow cooker. Place pork on top of vegetables.

  2. Combine beef stock, tomato sauce, paprika, Worcestershire sauce, brown sugar, oregano, mustard, salt, and pepper in a bowl, pour into the slow cooker. Stir to combine.

  3. Cover and cook on Low until pork is fork tender, 6 to 7 hours. Skim off fat and move meat and vegetables to one side of the cooker.

  4. Whisk cold water and flour together in a small bowl and pour into the empty space in the slow cooker. Stir to redistribute ingredients.

  5. Cover and cook on High until sauce has thickened, 10 to 15 minutes.

Recipe Yield

8 servings

Recipe Note

A hearty pork stew with paprika, onions, carrots, and potatoes. Great on a crisp fall night.

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