Ingredients
2 pounds boneless pork, trimmed and cut into 1-inch cubes1 teaspoon salt1 teaspoon sugar1/2 teaspoon pepper1/2 teaspoon paprika2 tablespoons canola oil1 cup sliced onion1 garlic clove, minced3 cups water1 tablespoon lemon juice1 teaspoon Worcestershire sauce2 chicken bouillon cubes2 bay leaves6 medium carrots, cut into 1-inch pieces1 package (10 ounces) pearl onions, peeled3 cups frozen cut green beans3 tablespoons cornstarch1/2 cup cold water
Preparation
Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the 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; cook and stir for 2 minutes or until thickened. Discard bay leaves.
