Shelly's Recipe

HERBED SAGE AND ROSEMARY PORK STEW

Category: Stews

4-4 1/2 lbs. Pork Shoulder, trimmed and cut into 3/4 inch cubes.
2 tbsp oil
1 (49 1/2 oz) can chicken broth
2 cups water
1 cup chopped onion
2 carrots, sliced thin
2 celery stalks, sliced
1 1/2 tsp dried rosemary, crushed
1 tsp salt
3/4 tsp dried sage and pepper
4-4 1/2 cups rinsed, scrubbed, cubed red potatoes
1 (10 oz) pkg frozen cut green beans
1 1/2 cups frozen lima beans
1 1/2 tsp Dijon mustard
2/3 cup flour
3/4 cup half & half

In a large soup pot over medium heat, brown pork cubes in oil. Drain off fat. Add the broth, water, onion, carrots, celery, rosemary, sage, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 50-55 minutes, or until the pork is almost tender. Then add the potatoes, beans and mustard and mix well. Bring back to a boil, then reduce heat and simmer, uncovered for another 50 minutes, or until veggies and pork are tender.

Combine flour and half & half; stir until smooth. Add to stew and stir well. Bring back to a boil; boil for about 3 minutes, stirring constantly. Yield 14-16 servings (4 quarts)

You may also use your slow cooker for this, as I did. After browning and draining, bringing broth, water, onion, carrots, celery, rosemary, sage, salt & pepper to a boil, simmer for 15 minutes, then transfer to a 5 quart crock pot. Add potatoes, beans and mustard and mix well. Heat on high for 4 hours. Add your flour and half & half mixture 10 minutes before serving, stir well. Serve with fresh baked biscuits.