Pork and Bell Pepper Stew

 

Servings: 4

1/2 cup olive oil
1 medium onion, jullienne
4 centiliters garlic, sliced thin
1 pound lean pork shoulder, cut
into bite size pieces
1/2 pound ground pork sausage
1 cup bell peppers, jullienne
2 medium carrots, 1/4 inch
thick slices
3 red bliss potatoes, diced
1 bay leaf
1 cup dry red wine
1 14 ounce can diced tomatoes
2 cups beef broth
2 tablespoons unsalted butter

Heat oil in a stock pot over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.

Add the garlic and continue cooking until garlic is toasted.

Add the pork, sausage, and peppers to the pot and brown the meat on all sides.

Add carrots, potaotes, bay leaf and wine to th pot. Scrape the bottom of the pot to loosen any bits.

Add tomatoes and the broth, lower flame to medium, and let simmer for 90 minutes, Remove bay leaf.

Stir in the butter and serve.
Per Serving: 310 Calories; 25g Fat (76.6% calories from fat); 9g Protein; 8g Carbohydrate; 2g Dietary Fiber; 38mg Cholesterol; 71mg Sodium.

Exchanges: 1 Lean Meat; 1 Vegetable; 4 1/2 Fat.
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One Response to “Pork and Bell Pepper Stew”

  1. Earnestine Klusman says:
    February 9, 2010 at 10:05 am

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