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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.

Sage and Rosemary Pork Stew

2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes
1 tablespoon vegetable oil
2 (14 1/2-ounce) cans chicken broth
1 cup water
1/2 cup sliced green onions
1 tablespoon minced fresh rosemary OR 1 teaspoon dried
1 teaspoon minced fresh sage OR 1/8 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed, unpeeled new potatoes
1/2 pound fresh green beans, cut up
1/3 cup all-purpose flour
2/3 cup half-and-half

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.
2. Stir in potatoes and beans; simmer 15 to 20 minutes or until tender.
3. Combine flour and half-and-half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.

Serves 6.

Nutrition Facts
Calories 387 calories
Protein 31 grams
Fat 17 grams
Sodium 616 milligrams
Cholesterol 94 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

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