Posted by: Becky 10-11-99 2:34 PM
Autumn Stew
1/4 cup flour
2 tsp. dried parsley flakes
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. pepper
2 lb. pork stew meat, cut into bite sized pieces
3 tbsp. oil
1 can (16 oz.) pumpkin
1 can (15 oz.) garbanzo beans, drained
2 cups water
1 medium sweet potato, peeled and cut into 3/4 inch cubes
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 tbsp. packed brown sugar
2 tsp. instant chicken bouillon granules
1 bay leaf
1 medium zucchini, cut into julienne strips
Mix flour, parsley flakes, thyme, salt, ginger, nutmeg and pepper in a large bag.
Add pork, then shake to coat meat.
Heat oil in a Dutch oven.
Add meat and remaining flour/spice mixture.
Using medium-high heat, brown meat.
Add remaining ingredients except for zucchini.
Heat to boiling, cover and reduce heat to simmer - stir occasionally.
Let simmer for 1 1/2 to 2 hours.
Add zucchini, cover and simmer for 30 minutes more or until pork is tender.
Remove bay leaf before serving.
Variation: Substitute 1 1/3 cup of rutabaga cut into 1/2 inch cubes for sweet potato.