Tested till perfect Zesty Lemon Pork Stew

Zesty Lemon Pork Stew

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6

Ingredients

  • 1 tbsp 1tbspvegetable oil
  • 2 lb 2lbboneless pork, cut_in 3/4-inch (2 cm) cubes
  • 2 2oniononions, chopped
  • 2 2sweet potatosweet potatoes, peeled and cubed
  • 2 2stalks celery, sliced
  • 3 cups 3cupschicken stock
  • 2 tsp 2tspdried thyme
  • 1 tsp 1tspgrated lemon rind
  • 1 tbsp 1tbsplemon juice
  • 3/4 tsp 3/4tspsalt
  • 1/4 cup 1/4cupall purpose flour
  • 1/4 cup 1/4cupwater
  • 1 1can artichoke hearts, drained
  • 2 cups 2cupsfrozen green beans
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Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown pork, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.

Add onions, sweet potatoes, celery, chicken stock, dried thyme, grated lemon rind and juice and salt. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Whisk flour with water; whisk into cooker. Stir in artichokes and green beans. Cook on high for 15 minutes.

 

Additional information :

 Stove-top Stew:
Brown pork in Dutch oven.. Addonions, sweet potatoes, celery, chicken stock, thyme, lemon rind and juice and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in artichokes and green beans; cook for 15 minutes.

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