Charlene's Recipe

Oven baked Ragout

Category: Best ever casseroles

Serves 6-8

2 to 2 1/2 lb boneless pork, cubed
2 Tbsp oil
1/4 cup all purpose flour
13 3/4 oz can chicken broth
1 1/4 cup white wine or chicken broth, divided
3 Tbsp dried, minced onion
1/2 tsp seasoned salt
1/2 tsp dried, minced garlic
1/2 tsp dried rosemary
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried marjoram
2 cup carrots, peeled and sliced
10 oz pkg frozen peas, thawed
6 slices bacon
2 cup sliced mushrooms
Garnish: dried parsley

Brown pork on all sides, one third at a time, in hot oil in a Dutch oven; remove and set aside. Add flour to Dutch oven; cook over medium heat, stirring and scraping bottom on pan, for 2 minutes. Stir in chicken broth, one cup wine or broth and seasonings. Cook, stirring constantly, until mixture boils and thickens. Remove from heat; stir in browned pork. Cover Dutch oven and bake at 325 F for 1 1/2 hours. Stir in carrots and peas; bake, covered, an additional 30 minutes or until carrots are tender. Fry bacon in large skillet until crisp; remove, crumble and set aside. Drain, leaving about 3 Tbsp drippings in skillet, saute mushrooms about 3 minutes. Stir mushroom mixture into Dutch oven. Garnish with reserved bacon and parsley.