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Sage and Rosemary Pork Stew

  • Serves:

    6
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Ingredients


  • 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
Sage and Rosemary Pork Stew

Instructions

  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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