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Sage And Rosemary Pork Stew

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Ingredients
  Boneless pork shoulder roast 2 Pound, cut into 3/4-inch cubes
  Vegetable oil 1 Tablespoon
  Canned chicken broth 29 Ounce (Two 14 1/2 Cans)
  Water 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Minced fresh rosemary/1 teaspoon dried rosemary 1 Tablespoon
  Minced sage/1/8 teaspoon dried sage 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cubed new potatoes 2 Cup (32 tbs) (Unpeeled)
  Fresh green beans 1⁄2 Pound, cut up
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Half and half 2⁄3 Cup (10.67 tbs)
Directions

Heat oil in Dutch oven.
Brown pork cubes over medium-high heat.
Stir in broth, water, onions and seasonings.
Bring to a boil; reduce heat.
Simmer uncovered for 20 minutes.
Stir in potatoes and beans; simmer 15 to 20 minutes or until tender.
Combine flour and half-and-half; mix until smooth.
Gradually stir into stew.
Cook and stir until thickened.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Pork

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