2 pounds boneless pork loin – cut into 1-inch pieces
1 tablespoon paprika
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
1 tablespoon flour
2 cups onion – chopped
1 cup carrots – peeled and chopped
5 cloves garlic
¼ cup fresh parsley – chopped
2 bay leaves
1 (12-ounce) can of stout beer
2 cups beef broth
1 pound potatoes – peeled and quartered
Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray. Add bacon and cook for 5 – 7 minutes until browned and very crispy.
While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl. Add pork mix until all of the pork is coated with spices.
Remove bacon and drain on paper towels. Remove all but 2 tablespoon of fat from the pan.
Add pork to the pan and sauté until brown on all sides, about 5 minutes. Remove the meat from the pan and set aside.
Chop the cooled bacon and add with the pork.
Reduce heat to medium and add onions and carrots to the pan. Sauté for about 5 minutes until soft. Add the garlic, parsley and bay leaves and cook for 30 seconds. Add the stout, beef broth and potatoes and return the pork and bacon to the pan. Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
Remove from the heat, adjust seasoning to taste and serve hot.
Heat a large skillet on high and coat with cooking spray. Season beef with salt and pepper and to skillet. Cook for about 5 minutes on each side until browned
Transfer beef to a large Dutch oven. Add wine, beef stock, garlic, potatoes, bay leaves and thyme. Cover and cook in the oven for 3 hours.
Remove beef and bay leaves from Dutch oven. Set beef aside and discard bay leave. Puree potatoes in a food processor with a little bit of broth mixture. Return potato thickened broth to the Dutch oven.
Add carrots, peas, onion and beef to Dutch oven and continue to cook for 1 hour in the oven.
5 pounds potatoes – peeled and cut into 2-inch pieces
¾ cup skim milk
¾ cup fat free sour cream
2 tablespoons low calorie butter spread
1 ½ teaspoons salt
1 ¼ teaspoon pepper
Wrap garlic cloves in a piece of aluminum foil coated in cooking spray. Place in the oven and roast for about 20 minutes until soft.
Meanwhile, boil a large pot of water and add potatoes. Cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Cook over high heat, tossing until completely dry for about 1 minute.
Turn off the heat and mash the potatoes. Stir in the milk, sour cream, butter spread and salt and pepper until combined and fluffy. Remove the garlic from the oven when done, mash in a small bowl and then stir into the potato mixture.