ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple Pork-and-Vegetable Stew

Randy Mayor
Yield 8 servings (serving size: 1 cup stew and 1 cup rice)

Ingredients

  • 1 tablespoon olive oil
  • 1 (1 1/2-pound) boned pork loin roast, cut into 1-inch cubes
  • 2 cups diced onion
  • 1 (8-ounce) package mushrooms, quartered
  • 1 3/4 cups (1/8-inch) diagonally sliced carrot
  • 3/4 cup diced red bell pepper
  • 2 tablespoons maple syrup
  • 1 teaspoon dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 (12-ounce) bottle beer
  • 2 tablespoons cornstarch
  • 1 tablespoon red wine vinegar
  • 1 tablespoon country-style Dijon mustard
  • 8 cups hot cooked brown rice
  • Sage sprigs (optional)

Nutrition Information

  • calories 436
  • caloriesfromfat 21 %
  • fat 10.3 g
  • satfat 2.9 g
  • monofat 4.9 g
  • polyfat 1.6 g
  • protein 24.9 g
  • carbohydrate 60.2 g
  • fiber 5.5 g
  • cholesterol 51 mg
  • iron 2.4 mg
  • sodium 328 mg
  • calcium 50 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; sauté 5 minutes or until browned. Remove from pan. Add remaining pork; sauté 5 minutes or until browned. Remove from pan. Add onion and mushrooms to pan; sauté 4 minutes. Return pork to pan; add carrot and next 7 ingredients (carrot though beer). Bring to a boil; reduce heat, and simmer 1 hour or until pork is tender.

  2. Combine cornstarch, vinegar, and mustard in a small bowl, and stir with a whisk. Add to pork mixture, and bring to a boil. Cook 3 minutes, stirring frequently. Serve with rice. Garnish with sage sprigs, if desired.