Recipe: Lumberjack Stew (using pork)

LUMBERJACK STEW

2 pounds boneless pork, trimmed and cut into 1-inch cubes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
2 tablespoons cooking oil
1 cup sliced onion
1 garlic clove, minced
3 cups water
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 chicken bouillon cubes
2 bay leaves
6 medium carrots, cut into 1-inch pieces
1 (10 ounces) package pearl onions, peeled
3 cups frozen cut green beans
1 tablespoon cornstarch
1/2 cup cold water

Toss pork with salt, sugar, pepper and paprika; brown in oil in a Dutch oven or soup kettle over medium-high heat.

Add sliced onion and garlic; cook over medium heat for 5 minutes.

Add water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour.

Add the carrots and pearl onions; cover and simmer for 40 minutes.

Add beans; cover and simmer for 10 minutes.

Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves.

Yield: 6 servings
Source: From a State of Wisconsin brochure