Sage and Rosemary Pork Stew

Sage and Rosemary Pork Stew
  • TOTAL PREP TIME65 minutes
  • DEGREE OF DIFFICULTY

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Ingredients

  • 2 pound boneless pork shoulder roast cut into 3/4-inch cubes
  • 1 tablespoon oil
  • 2 14 1/2-ounce cans chicken broth
  • 1 cup water
  • 1/2 cup green onions sliced
  • 1 tablespoon fresh rosemary OR 1 teaspoon dried rosemary
  • 1 teaspoon fresh sage OR 1/8 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups new potatoes unpeeled and cubed
  • 1/2 pound fresh green beans cut
  • 1/3 cup flour
  • 2/3 cup half & half

Preparation

 

Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes. Stir in potatoes and beans; simmer 15-20 minutes or until tender. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.

Serves 6