Oven-Baked Pork Stew

• 1 1/2 lb. boneless pork, cut into 1-inch cubes
• 2 Tbsp. cooking oil
• 3 Tbsp. flour
• 1 (16 oz.) can tomatoes, cut up
• 1 clove garlic, minced
• 1 bay leaf
• 1 tsp. sugar
• 1/4 c. water
• 1/2 tsp. salt
• 1 tsp. instant beef bouillon
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. dried oregano, crushed
• 1/4 tsp. bottled hot pepper sauce
• 4 medium sweet potatoes, peeled and sliced 3/4-inch thick
• 1 large onion, cut into wedges
• 1 medium green pepper, cut into strips
• 1 (10 oz.) pkg. frozen peas, thawed

1. In a large skillet, brown meat in hot oil.
2. Remove meat from skillet, reserving drippings.
3. Stir flour into drippings.
4. Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, pepper sauce, 1/4 cup water and 1/2 teaspoon salt. Cook and stir until thickened and bubbly.

boneless pork, cooking oil, flour, tomatoes, clove garlic, bay leaf, sugar, water, salt, instant beef bouillon, thyme, oregano, pepper sauce, sweet potatoes, onion, green pepper, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=905723 (may not work)