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| Crockpot Pork Stew |
| Saturday, November 24, 2007 |
Since I gave birth to our son 2 weeks ago, I'm not in the mood of cooking so I just helped my dear hubby to prepare this and put them in the Crockpot. That way, I don't have to worry if it's done right or not.
Ingredients:
1 tablespoon vegetable oil
1 to 1 1/2 pounds pork tenderloin, cut into 3/4-inch cubes
1/2 cup chopped onion
1 rib celery sliced
1/2 teaspoon dried basil leaves
1/4 teaspoon dried rosemary leaves crushed
1/4 teaspoon dried oregano leaves
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 package (16-ounce) frozen mixed stew vegetables
1 jar (4-oz size) sliced mushrooms drained well
2 teaspoons lemon juice
1/8 teaspoons ground nutmeg
salt and pepper to taste
Directions:
1. Heat oil in large skillet over medium-high heat.
2. Add pork, onion, celery, basil, rosemary and oregano; cook until pork is browned. Place pork mixture in slow cooker.
3. Whisk flour with chicken broth; pour into slow cooker/Crock Pot.
4. Stir in frozen vegetables and mushrooms.
5. Cover and cook on low 6 to 8 hours. About 15 minutes before serving, stir lemon juice, nutmeg, salt and pepper to taste.
6. Serve over rice. |
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