Ingredients: 2 pork blade steaks, about 1 1/2 pounds total, trimmed, boned,cut into 3/4-in. cubes 1 tablespoon olive oil 1 (16-ounce) package button mushrooms, quartered 1 medium butternut squash, peeled, seeded, cut into 1/2-inch cubes 1 1/2 (14 1/2-ounce) cans chicken broth 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 (10-ounce) package frozen whole pearl onions 1 tablespoon cornstarch 1/2 cup water 12 broccoli florets

Recipe Info Category: Stews Rating: 5 Contributor: Allie Castro

Heat oil over medium-high heat in deep 10-inch skillet; add mushrooms, saute until lightly browned, about 5 minutes.

Add pork to skillet; saute until pieces are evenly browned, about 10 minutes.

Add squash, broth, salt and pepper; heat to boiling, reduce heat to low, cover and simmer 45 minutes, stirring occasionally.

In small bowl, combine cornstarch and water, stirring to blend thoroughly. Stir cornstarch mixture into skillet; add onions, heat to boiling; reduce heat to low and cook 15 minutes, stirring occasionally.

Stir broccoli into skillet, cover and simmer 5 to 10 minutes longer until all vegetables are tender.

If desired, top simmering stew with refrigerated biscuits after stirring in broccoli, cover and simmer until "dumplings" are cooked through.