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Sage and Rosemary Pork Stew

2 lbs. boneless pork shoulder roast, cut into 3/4-inch cubes
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
1 cup water
1/2 cup sliced green onions
1 Tbsp. minced fresh rosemary OR 1 tsp. dried
1 tsp. minced fresh sage OR 1/8 tsp. dried
1/4 tsp. salt
1/8 tsp. pepper
2 cups cubed, unpeeled new potatoes
1/2 lb. fresh green beans, cut up
1/3 cup all-purpose flour
2/3 cup half and half

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. Serves 6.

 


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