Savory Pork Stew


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For an added touch to this rosemary and thyme pork stew, the pork can be cooked in burgundy wine.

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  • 1 lb. boneless pork, cut into 1 inch cubes
  • 1 large sweet onion, chopped
  • 1 tsp. dried basil
  • 1 tsp. dried thyme
  • 1 tsp. seasoning salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. rosemary, crushed
  • 2 C. water
  • 1 lb. baby carrots, large ones halved
  • 1 green bell pepper, chopped
  • 3 C. mushrooms, halved
  • 1/2 C. burgundy wine or beef broth
  • 1 (8 oz.) can tomato sauce

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Drizzle a large soup pan with a little olive oil and heat till hot. Add the pork and cook over medium heat until browned. Stir in the onion and cook until softened. Add the herbs and seasonings with the water, and heat till boiling. Reduce heat, cover and simmer about 1 hour or until pork is almost tender. Add the remaining ingredients, cover and simmer about 30 minutes or until the vegetables are tender, stirring occasionally. Makes 6 Servings

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