*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I didn't have the time or exactly all the ingredients to do this so I customized it like this: I cubed two large pork chops and tossed them in a bag with the flour and all the spices. Then I cooked them over medium heat till brown. I removed them from the pan and sauteed in butter the onion when the onion was translucent I added the squash and then the spinach and cooked them through. Then I added the meat back in and added the beef broth tomatoes red pepper flakes and a can of mushrooms. I also added 2 cans of great northern beans because that is what I had. Then I let it all simmer in the pot over low heat for about 40 minutes. I served with various cheeses and some crusty bread. Delicious! The whole family four year old included loved it!
Excellent. The only change I made was to add the fresh parsley and spinach near the end with the other veggies - the 3-hour oven method with the spinach freaked me out a little... The recipe is a bit long and involved but it is soooo good. I also tossed some of the pork with bowtie pasta parsley and green onion for a couple of pickies.;) Thanks Michelle - its a keeper!
This did take quite a bit of effort. I think it will be better when I try it again with a few changes. First of all, following the recipe produces a VERY spicy stew, so when you are adding the spices to the pork to sit overnight, next time I'd try using only 1 T of pepper, and a bit more salt (the pork was extremely peppery that it overpowered any other flavor). Also, if you don't like fat, make sure you TRIM the fat off the cubes of pork (I used a boneless pork shoulder roast and cut it up). I skipped the 3 hours in the oven thing and just put the pork in a crockpot (minus the spinach, which I don't see what its purpose is) on LOW for 3 hours (check to see if it's tender before adding the rest). Then put in olive oil/flour/onion, celery/mushroom mixture. Add the beef broth etc. like it says, and put it on HIGH for 3 more hours (I added the zucchini at this point as well, or it won't cook completely). Add the beans and spinach at the end (30 min on HIGH or 1 hr on LOW).
I'd also consider having a separate dish for the kids to eat as this was pretty spicy. I cut back on the crushed red pepper flakes to about 1/4 t. and it was still extremely spicy. And watch that extra pepper you add at the end as it says.
Serve with fresh hot bread and it will be a complete meal. I'd make again, like I said, but with those changes.
I mixed everything up in the crock pot & added cooked beef stew meat. Did not use oil butter butter beans squash or zucchini and didn't have bay leaves. Loved the flavour it simmered all day 8hrs! Was absolutely delicious!
Great! Even better the next day. Followed the recipe exactly except for I used navy beans because that's what I had and I used homemade beef stock. I also used boneless pork ribs instead of a roast. They were very very tender. The stew was quite spicy. My red pepper flakes were very fresh. My husband liked it's somewhat unusual flavor very much and wants me to make it again. (I think it was the cinnamon and nutmeg that he noted were unusual flavors in the stew.)
I made this over the weekend and WOW it was one of the best stews I have ever ever had. My only regret? There were no leftovers. I'll definitely be doubling next time (it did feed two adults a teenage boy and 3 little kids and no one was left hungry although some of us would have liked more).
This is by far my favorite winter stew. I have made this numerous times over the past two years and wouldn't change a thing. It is such a fabulous stew that I have used it in a "soup buffet baby shower" last February.