Sage and Rosemary Pork Stew
|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|
|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.|
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