Sage and Rosemary Pork Stew
Ingredients
- 2 lbs boneless pork shoulder roast, cut into 3/4-inch cubes
- 1 Tbs oil
- 2 14 1/2 oz cans chicken broth
- 1 cup water
- 1/2 cup green onions, sliced
- 1 Tbs fresh rosemary, or 1 teaspoon dried rosemary
- 1 tsp fresh sage, or 1/8 teaspoon dried sage
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups new potatoes, unpeeled and cubed
- 1/2 lb fresh green beans, cut
- 1/3 cup flour
- 2/3 cup half & half
Directions
- 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.
Serving Suggestion: Serve with homemade biscuits and a tall glass of milk.
Nutrition Facts
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