Sage 'N' Rosemary Pork Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This stew satisfies the appetites of my husband and son, who are real meat-and-potatoes men. It's easy on the family budget, yet is special enough to serve to guests. Ingredients:
1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes |
1 tablespoon canola oil |
1 can (49-1/2 ounces) chicken broth |
1-1/2 cups water |
3/4 cup chopped onion |
1-1/4 teaspoons dried rosemary, crushed |
3/4 teaspoon salt |
1/2 teaspoon dried sage |
1/2 teaspoon pepper |
4 cups cubed red potatoes |
1 package (9 ounces) frozen cut green beans |
1-1/2 cups frozen lima beans |
1 teaspoon dijon mustard |
1/3 cup king arthur unbleached all-purpose flour |
1/2 cup half-and-half cream |
Directions:
1. In a Dutch oven over medium heat, brown pork in oil; drain. Add the broth, water, onion, rosemary, salt, sage and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes or until pork is almost tender.
2. Stir in the potatoes, beans and mustard. Return to a boil; reduce heat and simmer, uncovered, for 40-45 minutes or until vegetables and pork are tender.
3. In a small bowl, combine flour and cream; stir until smooth. Add to stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 12 servings (3 quarts).
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