oven baked pork stew

Ingredients

• 4 pounds pork meat cut into 1” cubes - you can use any type of pork roast or pork loin. (i always make this much and freeze part of it. the recipe can be easily halved.)
• - enough flour to coat the meat and extra (about ½ cup) to make a roux
• - enough oil, shortening, lard to have about ½” in the bottom of an oven-proof dutch oven or very deep cast iron skillet
• 2 - onions (cut into quarters or eighths depending on size of onions)
• 1 - head garlic (peeled but not chopped)
• 2 cans diced tomatoes (including the liquid)
• 1 tablespoon beef bouillon
• 2-3 - bay leaves
• - oregano (to taste)
• - thyme (to taste)
• - parsley (to taste)
• - tabasco sauce or equivalent (to taste)
• 2 - large sweet potatoes – peeled and cubed to same size as pork
• 2-3 - russet potatoes – peeled and cubed to same size as pork
• 2-3 - carrots cut into 1-2 inch sections
• - bell peppers (optional)
• 1--1-1/2 cup green beans
• 1--1-1/2 cup peas, frozen
• 1--1-1/2 cup water
• - salt & pepper to taste