Hearty and loaded with
popular winter vegetables, this stovetop stew has appeal on a
blustery winter day. If desired, top the simmering stew with
dumplings-- made easy with a tube of refrigerated biscuits. Or
simply serve with warm dinner rolls.
Skillet Pork
Stew
2 pork blade steaks, about
1 1/2 pounds total, trimmed, boned,cut into 3/4-in. cubes
1 tablespoon olive oil
1 (16-ounce) package button mushrooms, quartered
1 medium butternut squash, peeled, seeded, cut into 1/2-inch
cubes
1 1/2 (14 1/2-ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen whole pearl onions
1 tablespoon cornstarch
1/2 cup water
12 broccoli florets
Heat oil over medium-high
heat in deep 10-inch skillet; add mushrooms, sauté until
lightly browned, about 5 minutes.
Add pork to skillet; sauté
until pieces are evenly browned, about 10 minutes.
Add squash, broth, salt
and pepper; heat to boiling, reduce heat to low, cover and simmer
45 minutes, stirring occasionally.
In small bowl, combine
cornstarch and water, stirring to blend thoroughly. Stir cornstarch
mixture into skillet; add onions, heat to boiling; reduce heat
to low and cook 15 minutes, stirring occasionally.
Stir broccoli into skillet,
cover and simmer 5 to 10 minutes longer until all vegetables
are tender.
If desired, top simmering
stew with refrigerated biscuits after stirring in broccoli, cover
and simmer until "dumplings" are cooked through.
