You are here

Sage And Rosemary Pork Stew

admin's picture
  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)

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


Rate It

Your rating: None
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2400 Calories from Fat 933

% Daily Value*

Total Fat 105 g160.8%

Saturated Fat 35.6 g178%

Trans Fat 0 g

Cholesterol 459.7 mg153.2%

Sodium 1336.4 mg55.7%

Total Carbohydrates 162 g54%

Dietary Fiber 25.2 g100.8%

Sugars 10.4 g

Protein 226 g451.5%

Vitamin A 101% Vitamin C 240.2%

Calcium 37.4% Iron 57.9%

*Based on a 2000 Calorie diet

Sage And Rosemary Pork Stew Recipe