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Autumn Stew Recipe

3.5 stars - based on 2 votes
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This recipe for Autumn Stew is from The Sternoff/Shockley Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c all-purpose flour
2 t dried parsley flakes
1/2 t dried thyme leaves
1/2 t salt
1/2 t ground ginger
1/4 t ground nutmeg
1/4 t pepper
2 lbs pork tenderloin
3 T olive oil
1 c (16 ounces) pumpkin
1 can (15 ounces) garbanzo beans, drained
2 cups water or chicken broth (if you use water add 2 t instant bouillon granules)
1 medium sweet potato, peeled and cut into 3/4-inch cubes
1/2 cup chopped green onion
1 T packed brown sugar
1 bay leaf
1 medium zucchini, cut into julienne strips
Directions:
Directions:
Mix flour, parsley flakes, thyme, salt, ginger, nutmeg, and pepper in large plastic food storage bag. Add pork. Shake to coat. Heat olive oil in Dutch oven or pan. Add pork and any remaining flour mixture. Brown over medium-high heat. Stir in remaining ingredients except zucchini. Heat to boiling. Cover. Reduce hear. Simmer, stirring occasionally, 1 1/2 to 2 hours. Add zucchini; re-cover. Simmer 30 minutes longer, or until pork is tender. Remove and discard bay leaf.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30-40 minutes plus cooking time
Personal Notes:
Personal Notes:
This recipe Stephanie made during or trip to Colorado this February, 2010. It tasted so good! Enjoy.

 

 

 

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