Pork and Mushroom Stew over Rice
Simple & Tasty, Pork, Mushrooms, and Carrot Stew cooked in a Slow Cooker. Served over rice with peas and crunchy chow main noodles on top when served…
Pork and Mushroom Stew over Rice
Ingredients
- 1/2 pound boneless pork, cut into cubes
- 1 tablespoon olive oil or cooking oil
- 2 cups beef broth
- 4 ounces sliced mushrooms
- 2 large carrots, cleaned and sliced
- 1 tablespoon umami mushroom seasoning, or your favorite seasoning blend
- 2 teaspoons paprika
- 2 tablespoons lite soy sauce
- 1 tablespoon ketchup
- salt and pepper to taste
- 2 tablespoons corn starch dissolved in a little water, (thickens the sauce, added last)
- 2 cups hot cooked rice, add 1/2 cup frozen peas while cooking, if you like
- Crunchy chow mein noodles, for top when serving
Directions
- In a small skillet on medium heat, add the cooking oil and pork cubes, toss about 2 minutes and browned on all sides.
- Turn a small slow cooker on high, add all the ingredients, except rice.
- Cook for about 4 hours, until meat and carrots are tender, depends on your slow cooker.
- Stir in the cornstarch liquid it should start to thicken in a few minutes.
- Place the rice on plates and spoon stew on top, add crunchy chow mein noodles. Serves about 2-3. Serve and Enjoy!
