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Oven Baked Pork Stew's picture
  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
  Bay leaf 1
  Sugar 1 Teaspoon
  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.

Recipe Summary

Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3456 Calories from Fat 1461

% Daily Value*

Total Fat 163 g250.6%

Saturated Fat 40.1 g200.3%

Trans Fat 0 g

Cholesterol 537.7 mg179.2%

Sodium 2952.6 mg123%

Total Carbohydrates 274 g91.5%

Dietary Fiber 50.8 g203.3%

Sugars 62.2 g

Protein 226 g451.4%

Vitamin A 1918.1% Vitamin C 426.3%

Calcium 68.6% Iron 173.8%

*Based on a 2000 Calorie diet

Oven Baked Pork Stew Recipe