SAGE 'N' ROSEMARY PORK STEW

Sage 'N' Rosemary Pork Stew image

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.

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

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 all-purpose flour
1/2 cup half-and-half cream

Steps:

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. , 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., 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.

Nutrition Facts : Calories 299 calories, Fat 14g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 772mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges