Oven Baked Pork Stew
|Pork stew meat||1 1⁄2 Pound, cut into 1-inch cubes|
|Cooking oil||2 Tablespoon|
|All purpose flour||3 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Instant beef bouillon granules||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Sweet potatoes||4 Medium, peeled, and sliced 3/4 inch thick|
|Onion||1 Large, cut into wedges|
|Green pepper||1 Medium, cut into thin strips|
|Frozen peas||10 Ounce, thawed (1 Package)|
In large skillet brown meat, half at a time, in hot oil.
Remove meat from skillet, reserving drippings.
Blend flour into drippings.
Add undrained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, pepper sauce, 1/4 cup water, and 1/2 teaspoon salt.
Cook and stir till thickened and bubbly.
In a 3-quart casserole combine meat, sweet potatoes, onion, and green pepper.
Add tomato mixture.
Bake, covered, at 350° till meat and vegetables are tender, about 1 1/2 hours; stir occasionally.
Remove bay leaf.
Stir in peas.
Bake 5 to 10 minutes more.