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Country Pork Stew - West Bend

Country Pork Stew

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Full Recipe Details


1½ pounds pork, cut into 1-inch cubes 3 medium potatoes with skins, scrubbed and cubed 4 carrots, cut into ½-inch pieces 1 green pepper, cut into ½-inch pieces 1 medium onion, chopped 1 medium zucchini, cut into ½-inch pieces 1 16-ounce can whole tomatoes, cut up 2 cups water 1 tablespoon instant beef bullion 1 teaspoon salt ½ teaspoon pepper ½ teaspoon paprika 3 tablespoons cornstarch 2 tablespoons water

Cooking Process

Sauté onion in butter in slow cooking pot over medium-low heat on range top. Transfer cooking pot to heating base using hot pads. Add ham strips and drained mushrooms to cooking pot. In bowl combine reserved mushroom liquid with soup. Pour over ham mixture; stir to blend. Cover and cook at Setting # 3 for 3 ½ to 4 ½ hours or until heated. Stir in sour cream 15 minutes before serving. Reduce heat to Setting # 2 for serving. Serve over cooked noodles, rice or chow mien noodles.


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