Cranberry Pork Stew

By tammy1365

Ingredients

• 3 pounds boneless pork shoulder, cut into 1-inch pieces or beef stew meat
• 8 ounces cooked country-style ham or boneless ham steak, chopped
• 1 - 2 tablespoons cooking oil
• 2 red onions, cut into thin wedges (2 cups)
• 1 750 milliliter bottle pinot noir wine or 3-3/4 cups cranberry juice
• 1 16 ounce can whole cranberry sauce
• 1 14 1/2 ounce can diced tomatoes, undrained
• Herbes de Provence* (about 1 tablespoon)
• 1/2 teaspoon salt
• Fresh thyme sprigs
• 1 tablespoon dried marjoram
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon fennel seed

Details

Servings 6
Adapted from recipe.com

Preparation

Step 1

1. Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling. 2. Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.

1. Preheat oven to 350 degree F. In a 6- to 8-quart Dutch oven brown pork shoulder or beef and chopped ham, half at a time, in hot oil. Return all meat to Dutch oven. Add onion wedges, wine, cranberry sauce, tomatoes, herbes de Provence, and salt. Bring to boiling. 2. Cover and bake for 1-1/2 hours for pork or 2 hours for beef. Uncover and bake 30 minutes more or until meat is tender. Garnish with fresh thyme sprigs, if desired. Makes 6 to 8 servings.