Sage and Rosemary Pork Stew

Name: Sage and Rosemary Pork Stew
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 pounds boneless pork shoulder roast cut into 3/4-inch cubes; 1 tablespoon oil; 29 ounces chicken broth; 1 cup water; 1/2 cup green onions sliced; 1 tablespoon fresh rosemary; 1 tablespoon fresh rosemary; 1 teaspoon dried rosemary; 1 teaspoon fresh sage; 1/8 teaspoon dried sage; 1 teaspoon fresh sage; 1/4 teaspoon salt; 1/8 teaspoon pepper; 2 cups new potatoes unpeeled and cubed; 1/2 pound fresh green beans; 1/3 cup flour; 2/3 cup half & half

Pork

17Ingredients

┅Calories

65Minutes

Warm up after a day outside or make this stew as a great reason to stay in. Serve with homemade biscuits and a tall glass of milk.

Ingredients

servings:

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

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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.

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