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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A delicious change from the typical beef stew. Serve with crusty french bread slices. Wonderful, thick, filling meal for a cold day. Ingredients:
1 1/2 lbs boneless pork, cut into 1 inch cubes |
2 teaspoons cooking oil |
3 teaspoons flour |
1 (16 ounce) can tomatoes, cut up |
1 garlic clove, minced |
1 bay leaf |
1 teaspoon sugar |
1 teaspoon beef bouillon granules |
1/2 teaspoon crushed thyme |
1/2 teaspoon dried oregano |
1/4 teaspoon bottled hot pepper sauce |
1/4 cup water |
1/2 teaspoon salt |
4 medium sweet potatoes, peeled and sliced 3/4 inch thick (about 4 cups) |
1 large onion, cut into wedges |
1 medium green pepper, cut into thin strips |
10 ounces frozen peas, thawed |
Directions:
1. Brown meat half at a time in hot oil.
2. Stir flour into drippings left in the pan.
3. Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt.
4. Cook and stir until thick and bubbly.
5. Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish.
6. Stir in tomato mixture.
7. Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally.
8. Remove bay leaf.
9. Stir in peas.
10. Bake 5 to 10 minutes more.
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