Ingredients

• 2 lb. boneless pork shoulder roast (cut into 3/4-inch cubes)

• 1 Tbsp. oil

• 29 oz. chicken broth

• 1 cup water

• 1/2 cup green onions (sliced)

• 1 Tbsp. fresh rosemary

• 1 tsp. dried rosemary

• 1/8 tsp. dried sage

• 1 tsp. fresh sage

• 1/4 tsp. salt

• 1/8 tsp. pepper

• 2 cups new potatoes (unpeeled and cubed)

• 1/2 lb. fresh green beans

• 1/3 cup flour

• 2/3 cup half & half

Instructions

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. 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.