Savory Oven-Braised Pork and Sweet Potato Stew
Indulge in this hearty oven-baked pork stew, a delightful twist on traditional beef stew that guarantees to warm you up on the coldest of days. Tender cubes of pork are combined with sweet potatoes, vibrant vegetables, and a rich tomato-based sauce that enhances every bite. Each serving is packed with flavor and nutrition, making it perfect for family gatherings or a cozy night in. Pair this comforting stew with crusty French bread slices for a satisfying meal that will leave everyone asking for seconds!
6
Servings
N/A
Calories
17
Ingredients
Ingredients
boneless pork
1 1/2 lbs (cut into 1-inch cubes)
cooking oil
2 teaspoons (none)
flour
3 teaspoons (none)
canned tomatoes
16 ounces (cut up, undrained)
garlic clove
1 (minced)
bay leaf
1 (none)
sugar
1 teaspoon (none)
beef bouillon granules
1 teaspoon (none)
crushed thyme
1/2 teaspoon (none)
dried oregano
1/2 teaspoon (none)
bottled hot pepper sauce
1/4 teaspoon (none)
water
1/4 cup (none)
salt
1/2 teaspoon (none)
sweet potatoes
4 medium (peeled and sliced 3/4 inch thick (about 4 cups))
large onion
1 (cut into wedges)
medium green pepper
1 (cut into thin strips)
frozen peas
10 ounces (thawed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large skillet, heat the cooking oil over medium-high heat. Brown half of the pork cubes in the hot oil, then transfer them to a plate and repeat with the remaining pork.
3
Once all the pork is browned, stir the flour into the drippings left in the pan, cooking for about 1-2 minutes until lightly golden.
4
Gradually stir in the undrained canned tomatoes, minced garlic, bay leaf, sugar, beef bouillon granules, thyme, oregano, hot pepper sauce, water, and salt. Bring to a simmer and cook, stirring frequently, until the mixture thickens and bubbles.
5
In a 3-quart casserole dish, combine the browned pork, sliced sweet potatoes, onion wedges, and green pepper strips. Pour the thickened tomato mixture over the top and stir to combine.
6
Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for approximately 1 1/2 hours, or until the pork and vegetables are tender. Stir occasionally to prevent sticking.
7
Once cooked, remove the bay leaf and gently stir in the thawed peas. Return to the oven, uncovered, and bake for an additional 5 to 10 minutes until heated through.
8
Serve warm, paired with slices of crusty French bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this stew recipe?
The main protein is 1 1/2 lbs of boneless pork cut into 1-inch cubes.
What temperature should the oven be set to for braising?
The oven should be preheated to 350°F (175°C).
How many servings does this pork stew make?
This recipe yields approximately 6 servings.
How long does the stew need to bake in the oven?
The stew should bake for approximately 1 1/2 hours, plus an additional 5 to 10 minutes after adding the peas.
Do I need to peel the sweet potatoes?
Yes, the sweet potatoes should be peeled and sliced 3/4 inch thick.
Should I drain the canned tomatoes?
No, use the 16 ounces of canned tomatoes undrained and cut them up.
What is the suggested side dish for this stew?
It is recommended to serve this stew with slices of crusty French bread.
When do I add the frozen peas to the recipe?
Add the thawed peas after the initial 1 1/2 hours of baking, then return the dish to the oven for 5 to 10 minutes.
What size casserole dish is required?
A 3-quart casserole dish is needed for this recipe.
How should the onion be prepared?
The large onion should be cut into wedges.
Is there any spicy heat in this stew?
Yes, the recipe includes 1/4 teaspoon of bottled hot pepper sauce for a subtle kick.
What herbs are used for seasoning?
The stew is seasoned with crushed thyme, dried oregano, and a bay leaf.
How do I thicken the stew sauce?
The sauce is thickened by stirring flour into the pork drippings and then adding the liquid ingredients.
Do I need to brown the pork before baking?
Yes, the pork cubes should be browned in a skillet with cooking oil before being added to the casserole dish.
What type of bouillon is used?
The recipe calls for 1 teaspoon of beef bouillon granules.
How should the green pepper be sliced?
The medium green pepper should be cut into thin strips.
Should the casserole be covered while baking?
Yes, cover the dish with a lid or aluminum foil for the first 1 1/2 hours of baking.
Is there sugar in this recipe?
Yes, 1 teaspoon of sugar is added to help balance the flavors of the tomato-based sauce.
Can I use fresh garlic?
Yes, the recipe specifies 1 minced garlic clove.
Do I remove the bay leaf before serving?
Yes, the bay leaf should be removed after the initial baking period and before the final 5-10 minute bake.
What is the total amount of water added?
The recipe requires 1/4 cup of water.
How much salt is needed?
The recipe calls for 1/2 teaspoon of salt.
What is the texture of the sweet potatoes after cooking?
The sweet potatoes become tender after the 1 1/2 hour braising process.
Can I use frozen peas directly?
The peas should be thawed before being stirred into the stew at the end.
How many sweet potatoes are used?
The recipe uses 4 medium sweet potatoes, which is about 4 cups once sliced.
How much flour is used for the roux?
The recipe uses 3 teaspoons of flour.
What kind of oil should I use for browning?
Standard cooking oil is used, requiring 2 teaspoons.
What makes this a 'braised' stew?
It is braised because the meat is first seared at a high heat and then finished in the oven in a covered dish with liquids.
What are the primary flavor profiles of this dish?
It is a savory stew with sweet notes from the potatoes and sugar, balanced by tangy tomatoes and aromatic herbs.
Is this a one-pot meal?
While it involves a skillet for browning and a casserole dish for baking, it is designed as a complete hearty meal.