Warm up a cold winter's
day with this hearty stew. Serve in bread bowls or with breadsticks.
Pork and
Pepper Stew
3 boneless pork chops,
cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 1/2-ounce) diced tomatoes, undrained
8 small red new potatoes (1 pound), quartered
2 red or green bell peppers, cut into bite-size 1/2-inch wide
strips
1 cup beef broth
2 teaspoons dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
2 tablespoons all-purpose flour
1/4 cup chopped parsley
In a Dutch oven heat oil
over medium-high heat. Cook and stir onion and garlic until tender
but not brown. Add pork to Dutch oven; cook and stir for 2 to
3 minutes or until browned. Stir in tomatoes, potatoes, peppers,
1 cup beef broth, marjoram, salt and pepper; bring to boiling,
reduce heat. Cover and simmer for about 15 minutes or until pork
and potatoes are tender.
Combine 1/4 cup beef broth
and flour; add to Dutch oven. Cook over medium heat, stirring
constnatly, until mixture thickens. Stir in parsley.
