We went camping this weekend and this was our dinner after a long day of hiking, boy did it hit the SPOT! This hearty stew is a combination of three different meats plus some veggies. This recipe can be adapted to just about any meat/veggie you have on hand. It's a super yum, filling, low cal, hardy, and favorful stew! The Other Williams actually made this ahead of time and froze it in a ziplock bag so when we got to the campsite she just had to heat it up to thaw and warm it.
2 bacon slices, chopped
1/2 pound boneless pork loin, trimmed and cut into 1/2-inch cubes
3/4 pound skinless, boneless chicken breasts
3/4 pound skinless, boneless chicken thighs
2 cups fat-free, less-sodium chicken broth
2 cups beef broth
1 cup water
1 1/2 cups mashed cooked peeled baking potato (about 3/4 pound)
1 cup chopped onion
3/4 cup (1-inch) sliced green beans
3/4 cup fresh corn kernels
1 tablespoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons prepared mustard
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (10-ounce) package frozen baby lima beans, thawed (The Other Williams hates lima beans so she used carrots instead.)
1 tbsp Rosemary
Other seasonings as preferred.
Cook bacon in a Dutch oven over medium-high heat until crisp. Add pork; sauté 5 minutes or until lightly browned. Add chicken; sauté 2 minutes. Add broths and 1 cup water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until pork is tender.
Remove chicken from pan; shred with 2 forks. Return chicken to pan; add mashed potato, onion, green beans, and remaining ingredients. Bring to a simmer; simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.
8 servings (serving size: 1 1/4 cups)
CALORIES 290(21% from fat); FAT 6.9g (sat 2.1g,mono 2.7g,poly 1.2g); PROTEIN 30.6g; CHOLESTEROL 81mg; CALCIUM 49mg; SODIUM 597mg; FIBER 4.2g; IRON 2.6mg; CARBOHYDRATE 35.9g