Calabrian Pork Stove Top Stew

• 1 lb lean pork, cubes cut 3/4-inch (shoulder, fresh leg, tenderloin)
• 2 tablespoons flour
• 1 tablespoon olive oil
• 3 medium carrots, pared and sliced 1/2-inch thick
• 2 garlic cloves, crushed
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup dry red wine
• 1 teaspoon italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon cayenne
• 1 cup frozen pearl onions
• 1 (9 ounce) package Italian cut green beans

1. Toss pork cubes with flour and brown in hot oil in large skillet with lid. Remove pork and reserve. Saute carrots in skillet, adding more olive oil if necessary, until brightly colored; return pork to pan with garlic, tomatoes, wine, Italian seasoning, salt, pepper and cayenne. Bring to a boil, lower heat, cover and simmer for 20 minutes, until pork and carrots are tender. Stir in onions and green beans and heat through, about 5-7 minutes.

lean pork, flour, olive oil, carrots, garlic, tomatoes, dry red wine, italian seasoning, salt, black pepper, cayenne, frozen pearl onions

Taken from www.food.com/recipe/calabrian-pork-stove-top-stew-386597 (may not work)