17
65

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

  • 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

Directions

  1. 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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