Lumberjack Stew

• 2 pounds boneless pork, trimmed and cut into 1-inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 2 tablespoons canola oil
• 1 cup sliced onion
• 1 garlic clove, minced
• 3 cups water
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 chicken bouillon cubes
• 2 bay leaves
• 6 medium carrots, cut into 1-inch pieces
• 1 package (10 ounces) pearl onions, peeled
• 3 cups frozen cut green beans
• 3 tablespoons cornstarch
• 1/2 cup cold water

1. Toss pork with the salt, sugar, pepper and paprika. In a Dutch oven, brown in oil on all sides. Add sliced onion and garlic; cook over medium heat for 5 minutes. Add the water, lemon juice, Worcestershire sauce, bouillon and bay leaves; cover and simmer for 1 hour.
2. Add the carrots and pearl onions; cover and simmer for 40 minutes. Add beans; cover and simmer for 10 minutes.
3. Combine cornstarch and cold water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaves.

boneless pork, salt, sugar, pepper, paprika, canola oil, onion, garlic, water, lemon juice, worcestershire sauce, chicken bouillon cubes, bay leaves, carrots, pearl onions, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/lumberjack-stew/ (may not work)