Recipe By : Judith van den Broek

1 tablespoon vegetable oil
2 pounds boneless pork sirloin -- cubed (1 kg)
1 medium onion -- chopped
1 small turnip -- peeled and cubed (1cup)
6 stalks celery -- sliced
3 cups chicken stock
2 teaspoons dried thyme
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
1 cup artichoke hearts -- (250 mL) drained
2 cups frozen green beans
1 tablespoon Expert Foods ThickenThin not/Starch

In a large, non-stick skillet, heat the vegetable oil over medium-high heat.
Brown meat in batches until browned on all sides. Transfer the meat to an 18
to 24-cup (4.5 to 6 L) slow-cooker or crockpot.

Combine all the remaining ingredients except the not/Starch in a large bowl
and stir to combine them. Pour them over the meat.

Cover and cook on low for 8 to 10 hours, or until the meat and vegetables are
tender.

Remove a small amount of the broth from the crock pot. Whisk the not/Starch
into 1 small amount of the chicken broth. Combine the not/Starch/chicken
broth mixture with the stew and stir to combine. Let stand a few minutes
while the broth thickens.

• Servings: 6
• Carbs: 12g
• Fiber: 4g
• ECC = 8g
• 299 Calories; 12g Fat (37.5% calories from fat); 34g Protein; 97mg Cholesterol; 1493mg Sodium.
• Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.