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Sage and Rosemary Pork Stew




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.

Makes 6 servings