Serves: 6
Prep Time: 15 min.
Cook Time: 50 min.

Sage and Rosemary Pork Stew

Sage and Rosemary Pork Stew
 Average 5 out of 5


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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