Sage And Rosemary Pork Stew
|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|
|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.